Salmon Lasagna

Ingredients

Lasagna sheets 9

Salmon (fillet) 800 g

Carrots 2

Garlic 3 cloves

Olive oil 2 tbsp

Dry white wine 100 g

Dill 1 bunch

Salt to taste

Pepper to taste

Flour 3 tbsp

Butter 50 g

Milk 500 ml

Lemon zest

Cheese 100 g

Remove the skin and bones from the fish, season with salt and pepper, and sprinkle with chopped dill. Grate the carrots and finely chop the garlic. Fry the garlic in butter in a frying pan, add the grated carrots, lightly fry, and pour in the wine. Simmer for 5 minutes.

Make the white sauce: Melt the butter in a small saucepan. Add the flour and stir quickly until the flour absorbs the butter. Gradually pour in the milk, whisking thoroughly and quickly to avoid lumps, and cook over medium heat until thickened (this will take about 15 minutes). Season with salt and add the zest.

Place the lasagna noodles in boiling salted water for 1-2 minutes. Pour 2-3 tablespoons of sauce into the bottom of a baking dish. Line three lasagna noodles with half the fish, half the carrots, and a third of the sauce. Top with three more noodles (fish, carrots, and sauce), then three more noodles (sauce, cheese). Bake at 180°C (350°F) for about 30 minutes until the cheese is melted and golden brown.

Enjoy!