Bart is back in the kitchen, whipping up a delightful lasagna with our flavorful wild canned salmon! Perfect for a cozy dinner with friends and family.
4 Recipe - persons
Recipe - time: 50 minutes
Recipe - difficulty
Recipe - ingredients
1.8 oz peas
2 tbsp ricotta
2 Sea Tales cans of salmon
juice of 1 lemon
black pepper
salt
8 lasagna sheets
14 oz spinach
1 garlic clove
1.8 oz butter
1.8 oz flour
17 fl. oz milk
Recipe - how do you make it
Recipe - steps
1 Preheat the oven to 350°F (180°C). Blanch the frozen peas for 2 minutes. Mix the ricotta and canned salmon. Then add the peas, juice of 1/2 lemon, along with salt and pepper to taste. Set aside.
2 Bring a large pot of water to a boil and add some salt. Cook the lasagna sheets for 8 minutes. Meanwhile, heat the olive oil in a wok or skillet over medium-high heat. Add the spinach. Pierce the garlic clove with a fork and stir it through the spinach for extra flavor. Season with salt and pepper.
3 For the bechamel sauce, heat a pan over medium heat and melt the butter. Add the flour and mix well. Gradually pour in the milk while mixing the sauce. Add the juice of 1/2 lemon, salt, and pepper for the taste.
4 Spoon a layer of béchamel sauce into a baking dish, layer lasagna sheets over it, spoon the salmon mixture over the pasta, and finish with the spinach. Repeat this process and finish with a layer of béchamel sauce and sprinkle with the young cheese.
5 Bake the lasagna in the oven for 25 minutes. Enjoy!
