Salmon Lasagna

Ingredients

Salmon (fillet) 600 g

Mozzarella cheese 150 g

Lasagna sheets 6

Celery (stalks) 2

Carrot 1

Garlic 2 cloves

Olive oil 2 tbsp

Dry white wine 30 ml

Milk 500 ml

Flour 3 tbsp

Butter

Nutmeg 50 g

Dill 3 sprigs

Parmesan cheese 60 g

Salt

Ground white pepper

Peel the celery, carrots, and garlic and chop finely. Heat 1 tbsp olive oil in a frying pan and sauté the vegetables until soft, 5-6 minutes. Add the white wine. Cook until the alcohol smell disappears. Remove from heat. Heat the milk to a simmer, but do not boil.

In a dry frying pan, lightly toast the flour, then add the finely chopped butter. Cook over low heat, stirring, until smooth, about 1 minute. Then, stirring constantly, pour in the hot milk in a thin stream.

Bring to a boil. Once the sauce has thickened, remove from heat. Season with nutmeg, salt, and pepper to taste. Chop the dill and place it in a large bowl. Add the remaining olive oil and a pinch of pepper and salt. Cut the salmon fillet into small pieces, transfer to the dill bowl, and stir. Thinly slice the mozzarella.

Boil the pasta sheets one at a time in salted boiling water for 1 minute. Grease a baking dish with sauce and line the bottom with the lasagna noodles. Brush the dough with sauce, add the vegetables, then the salmon slices with dill. Top the salmon with sliced mozzarella and lightly brush with sauce.

Cover with sheets of dough, pour the remaining sauce over the top, and sprinkle with Parmesan cheese. Cover the pan with foil and bake in a preheated oven at 200°C (400°F). Bake for 30 minutes, then remove the foil and bake for another 10 minutes.

Enjoy!