Lasagne with wild salmon

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!

Wild pink salmon