Ingredients
- 250 g egg lasagna sheets
- 400 g sliced smoked salmon
- 100 g Parmesan cheese (to grate)
- 60 g spinach (green and red)
- Dill to taste
- Black pepper to taste
For the béchamel sauce
- 1 L whole milk
- 100 g butter
- 100 g flour “00”
- Nutmeg to taste
- Salt to taste
Method
Prepare the béchamel
Pour the milk into a saucepan, season with nutmeg and a pinch of salt, and heat over low heat.
In another saucepan, melt the butter over low heat, then remove from heat and add the flour all at once, whisking to avoid lumps.
Return to low heat and stir until the mixture becomes lightly golden.
Gradually add the hot milk, whisking continuously until the sauce reaches a smooth and fluid consistency.
Assemble the lasagna
Spread a ladle of béchamel sauce on the bottom of a baking dish.
Layer with lasagna sheets, more béchamel, spinach, smoked salmon, dill, and black pepper.
Repeat the layers until all ingredients are used.
Baking
Bake in a preheated oven at 180°C (356°F) for about 40 minutes, placing the dish on the middle rack.
Cook until the surface is golden and slightly crispy.
Serving
Let the lasagna rest for a few minutes before serving warm.