loading
Chiudi

Newsletter

 

loading

 
Chiudi

CUSTOMER AREA

noimage
username
noimage
password
noimage
 

cart is update

loading

Follow us on:

noimage
facebook   tripadvisor   pinterest  
noimage
noimage
noimage
 
noimage
home > recipes > Salmon Lasagna
noimage

Salmon Lasagna

 
noimage

 

 

 

 

 

 

 

 

 

 


SALMON LASAGNA

Lasagna with egg 250 g
Sliced smoked salmon 400 g
Parmesan cheese to be grated 100 g
Green and red spinaches 60 g
Dill q.b.
Black pepper q.b.



1 lt. Besciamella sauce

Whole milk 1 l
Butter 100 g
Flour 00 100 g
Nutmeg q.b.
Salt up q.b.

.........................................................................................................................................


PROCEDURE

Let's start with the béchamel sauce: pour the milk into a saucepan, flavor it with the nutmeg and a pinch of salt and let it heat over low heat. Meanwhile, put the butter in another saucepan and let it melt on low heat, then turn off the heat and add the flour all at once, stirring with a whisk to avoid the formation of lumps.

Turn the heat back on low heat and continue stirring until the flour and butter mixture becomes golden. Pour a little 'hot milk into the saucepan and add the rest of the milk and mix with the whisk until the cream has reached a fairly fluid consistency.

Take a rectangular pan, pour a ladle of béchamel on the bottom and spread the whole surface; lay down 3 sheets of lasagne. Pour another ladle of béchamel to cover the sheets, add a handful of previously washed and dried spinach and cover with the slices of smoked salmon with a sprig of dill and a ground pepper. Repeat the layers until the ingredients run out.

Once completed, cook the lasagna in a preheated oven at 180 ° for about 40 minutes, positioning the pan on the central shelf, until they are golden on the surface.

 

noimage
noimage
name *
noimage
surname *
noimage
email *
noimage
phone *
noimage
request
noimage
 
   I agree the terms of privacy (READ)
noimage