Salmon, Spinach and Ricotta Lasagna
Lasanha de Salmão, Espinafres e Ricotta
INGREDIENTS
- 3 Brasmar Salmon Steaks
- 1 package of Fresh Lasagna sheets (250 g)
- 2 packages of Spinach
- 1 small package of Parmesan Cheese
- 2 Ricotta Cheeses (2x200g)
- 1 Lemon
- 700 ml of Milk
- 2 tablespoons of Butter
- 2 tablespoons of Flour
- Black Pepper
- Nutmeg
- Salt
Lasanha de Salmão, Espinafres e Ricotta
INGREDIENTS
- 3 Brasmar Salmon Steaks
- 1 package of Fresh Lasagna sheets (250 g)
- 2 packages of Spinach
- 1 small package of Parmesan Cheese
- 2 Ricotta Cheeses (2x200g)
- 1 Lemon
- 700 ml of Milk
- 2 tablespoons of Butter
- 2 tablespoons of Flour
- Black Pepper
- Nutmeg
- Salt
PREPARATION
Salmon:
– Cook the salmon in a pan with water and salt for 12 minutes.
– When cooked, shred it and set aside.
Béchamel sauce:
– Melt the butter and add flour until absorbed, stirring constantly.
– Gradually add milk and 1 ladle of water from cooking the salmon. Stir until it reaches the consistency of bechamel.
– Season the bechamel with nutmeg, black pepper and lemon juice.
Spinach:
– Sauté the spinach with a dash of olive oil and salt.
– Add the previously shredded salmon to the spinach. Adjust the seasoning if necessary.
Lasagna:
– Arrange the salmon mixture with spinach, ricotta and béchamel in layers. On the last layer, add only béchamel and grated cheese.
– Bake for 30 minutes, until golden brown.
PREPARATION
Salmon:
– Cook the salmon in a pan with water and salt for 12 minutes.
– When cooked, shred it and set aside.
Béchamel sauce:
– Melt the butter and add flour until absorbed, stirring constantly.
– Gradually add milk and 1 ladle of water from cooking the salmon. Stir until it reaches the consistency of bechamel.
– Season the bechamel with nutmeg, black pepper and lemon juice.
Spinach:
– Sauté the spinach with a dash of olive oil and salt.
– Add the previously shredded salmon to the spinach. Adjust the seasoning if necessary.
Lasagna:
– Arrange the salmon mixture with spinach, ricotta and béchamel in layers. On the last layer, add only béchamel and grated cheese.
– Bake for 30 minutes, until golden brown.
