Spinach And Salmon Lasagna - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None onion, peeled and chopped
2 1/4 lb frozen chopped spinach
3 tbsp butter
1/4 cup all-purpose flour
2 cups vegetable stock
2/3 cup sour cream
1/4 tsp grated nutmeg
1 lb salmon fillet, skinned and cut into long thin strips
9 None fresh lasagna sheets
1/4 lb Emmental cheese, grated

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a pan and saute the onion for 5 mins. Add the frozen spinach and 3/4 cup water and simmer gently for 20-25 mins until heated through and most of the liquid has evaporated. Season.
Meanwhile, make the bechamel sauce. Melt the butter then add the flour and cook for 1 min. Gradually whisk in the stock, bring to a boil then simmer for 5 mins until thickened. Whisk in the sour cream and nutmeg and season to taste.
To build the lasagna, layer the spinach, bechamel sauce, salmon strips and lasagna sheets in a shallow ovenproof dish, ending with a layer of salmon and bechamel sauce. Distribute the cheese on top then bake in the oven for 40-45 mins until golden and bubbling.