Salmon Lasagna With Tomatoes And Shrimp - cooking recipe

Ingredients

3 1/2 tbsp butter
1/3 cup all-purpose flour
1 1/4 cup vegetable stock
1 1/4 cup 2% or whole milk
1/2 cup dry white wine
2 None onions, diced
1 1/4 lb frozen leaf spinach, thawed, excess water squeezed out
1 pinch grated nutmeg
1 1/2 lb skinless salmon fillet
2-3 tbsp lemon juice
8 sheets lasagna, blanched
2-3 tbsp store-bought pesto
2 oz Gouda chese, grated
2 oz Mozzarella cheese, chopped
1 tbsp olive oil
12 None raw prawns, tail-on
1 clove garlic, chopped
2/3 lb cherry tomatoes, halved

Preparation

Preheat oven to 350\u00b0F. Grease a 9 x 5 inch baking dish. For bechamel sauce, melt 3 tbsp butter, add flour and cook briefly. Add stock and milk, stirring. Bring to a boil and cook for 3-5 mins. Add wine and season. Set aside.
Meanwhile, heat remaining butter and saute 1/2 the onions until transparent, stirring. Add spinach, bring to a boil, season and add nutmeg. Season salmon and sprinkle with 1-2 tbsp lemon juice.
To assemble lasagna, spread 2 tbsp bechamel in prepared pan, lay 2 lasagna sheets on top and spread with 2 tbsp sauce. Spread 1/2 spinach on top then lay 2 more sheets of lasagna on top and spread with 2 tbsp sauce. Place salmon on top, spread with pesto then 2 tbsp sauce. Lay 2 sheets lasagna on top, spread with 2 tbsp sauce and add remaining spinach and 2 tbsp sauce. Finish with 2 sheets lasagna and remaining sauce. Sprinkle with cheeses then bake for 30-40 mins.
Meanwhile, heat olive oil and saute prawns for 3 mins, tossing regularly. Add remaining onion, garlic and tomatoes. Season and add 1 tbsp lemon juice.
Remove lasagna from oven, divide into portions and arrange on serving plates. Top with prawns and sauce.