Salmon And Spinach Lasagne - cooking recipe

Ingredients

2 tbsp butter
2 tbsp flour
3 cups milk
3 tbsp lemon juice
1 tsp finely grated lemon peel
1 1/3 lbs skinless salmon fillet, thinly sliced
1 1/2 lbs frozen chopped spinach, thawed
1 tbsp olive oil
1 None onion, finely chopped
1 None garlic clove, crushed
1/4 tsp grated nutmeg
6 sheets no boil lasagne noodles
8 oz mozzarella cheese, sliced

Preparation

Preheat the oven to 350\u00b0F. Melt the butter in a large saucepan on medium heat. Stir in the flour with a whisk. Cook and stir for 1 min then gradually add the milk. Bring to a boil, stirring continuously. Reduce heat to low and simmer for 5 mins until thickened. Stir in 2 tbsp of the lemon juice and the lemon peel. Season to taste with salt and freshly ground black pepper.
Sprinkle the salmon slices with the remaining 1 tbsp lemon juice and season lightly. Place the thawed spinach in a sieve over a bowl and press to remove the excess liquid. Heat the oil in a large skillet on medium heat. Add the onion and saute for 2-3 mins. Add the garlic and spinach and cook for 2-3 mins. Add the nutmeg and season to taste.
Spread 3-4 tbsp of the sauce in the bottom of a large baking dish. Top with 2 sheets of pasta then 1/2 of the spinach and 1/2 of the salmon slices. Repeat the layers once more. Top with the remaining 2 sheets pasta, the remaining sauce then the mozzarella slices. Bake for 45-50 mins until the top is golden and bubbling.