Ingredients:
500g fresh salmon, 250g fresh spinach, 12 lasagna sheets. For the lemon béchamel sauce: 50g butter, 50g flour, 500ml milk, the zest and juice of one lemon, salt, and pepper.
Steps:
1. Preheat the oven to 180°C (350°F).
2. Melt the butter in a saucepan, add the flour, and stir to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Stir in the lemon zest and juice, season with salt and pepper, and let thicken over low heat.
3. In a skillet, sauté the spinach with a drizzle of olive oil until wilted. 4. Slice the salmon into thin slices.
5. In a lasagna dish, place a first layer of béchamel sauce, then a layer of pasta, then a layer of salmon, then spinach, then pour on the béchamel sauce. Repeat until all the ingredients are used up, finishing with béchamel sauce.
6. Bake for 35-40 minutes, until the top is golden brown and bubbly.
7. Let stand for a few minutes before serving.
