Salmon Lasagne


I have tried many different varieties of this lasagne so far and decided it is about time to share it with you. Feel free to exchange the squash with any other pumpkin or sweet potato or other vegetables. You can also go all veggie by excluding the salmon in this recipe.

For one lasagne (2-4 portions):

1 packet wholemeal lasagne sheets (or 5 large homemade pasta sheets)
1/2 butternut squash (about 500g), diced 
1/2 red pepper, diced
1 teaspoon hot paprika powder (e.g. La Chinata)
1 teaspoon sweet curry powder
olive oil
1 medium sweet onion, finely diced
200g baby spinach
50g butter
50g flour
500-1000ml milk
1 tub of goats cheese (125g)
nutmeg
juice of one lemon
100g Parmigiano Reggiano, finely grated
2 salmon fillets (200g), diced
salt, pepper

Preheat the oven to 180°C.

Start off by dicing the vegetables (squash, pepper, onion). Place the squash and red pepper into a large ovenproof dish and season with olive oil, salt, pepper, hot paprika, and curry powder. Mix and place into the oven for 20-30 minute until they are cooked.

Saute the onions in a pan with some olive oil. Add the spinach to the pan and turn the heat down. Season with salt and pepper.

Melt the butter in a saucepan and stir in the flour to get a thick roux, transfer to a small bowl. In the same pan, heat up some about half a litre of milk. Stir in some of the roux and whisk. Wait for it to thicken and add some more roux if necessary. You are looking for a thick sauce consistency. Season with nutmeg, salt and pepper before adding the goats cheese. Stir until all is dissolve, season with some lemon juice if necessary and set  aside for assembling the lasagne.

In a large ovenproof dish, assemble the lasagne as follows: The bottom should be covered with pasta sheets so that the lasagne can be ladled out later. Next, add a little béchamel sauce to cover the pasta sheets (this allows them to cook properly). Top with some of the roast vegetables, spinach, and raw salmon.  Sprinkle over  a little parmesan cheese and top with béchamel sauce before adding the next layer starting with pasta again. Try to get three to four layers in total. Top with some pasta sheets, béchamel and a generous serving of parmesan cheese.


Bake in the oven for 20-30 minutes until the top is golden brown. Enjoy 🙂

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