Step-by-Step Guide to Prepare Speedy Salmon and Spinach Lasagne

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The ingredients needed to make Salmon and Spinach Lasagne:

1. Prepare Veggies and Herbs
2. Prepare 1 bag fresh bag of spinach
3. Make ready 1 tbsp fresh chopped dill weed
4. Prepare 1 lemon zest
5. Take to taste Himalayan salt and cracked black pepper
6. Get 2 finely sliced shallots
7. Make ready 4 tbsp grapeseed oil
8. Take Meat
9. Prepare 1 2/3 lb skinless salmon fillets
10. Prepare Dairy
11. Get 2 cup combined shredded asiago and parmesan cheese, mixed
12. Take 1 cup mild shredded cheddar cheese
13. Make ready 1/3 cup butter
14. Make ready 2 cups milk (you can use skim milk)
15. Take 1 cup heavy whipping cream
16. Prepare 3/4 cup cottage cheese
17. Make ready Pasta
18. Get 12-14 Oven baked lasagne sheets

Saute the spinach with the salt,pepper and nutmeg. Line the pan with a layer of pasta. Add half the sliced salmon, sprinkle with salt and pepper and cover with ½ ladle of sauce. Gradually stir in the combined milk and stock until smooth.

Instructions to make Salmon and Spinach Lasagne:

1. Prepare Spinach… Turn the stove on to medium heat. Use a medium sauce pan and add the grapeseed oil. Let oil become slightly hot and add sliced shallots. Cooked until they are translucent, about 5-7 minutes, with consistent stirring. Add the bag of spinach to pan. Stirring with consistency until spinach is wilted. Once complete, then set aside in a bowl.
2. Prepare the salmon…Turn the stove on to medium to low heat. Use a medium sauce pan and add 2 tbsp of grapeseed oil. Let oil become slightly hot then add the salmon to cook. Cook the salmon on both side for 5-7 mins or longer for larger pieces. Once done, break into pieces and put aside in a bowl.
3. Prepare cheese sauce (or bechamel sauce)…Melt the butter in a large pot until it foams. Slowly whisk in flour to make a roux. Cook for 2 min and don't let burn. Slowly add milk, whisk briskly, until sauce is smooth, then add heavy cream. Stir whiskly until smooth. Put sauce on low simmer, cook until thickens. Stir in dill, lemon zest, salt, pepper and combine cheese mix of parmesan/asiago. Turn off pot, once the sauce is complete.
4. Assemble to Lasagne…Preheat oven to 350°. To a 13x9 dish, add some sauce to bottom of pan. Line pan with 4-5 lasagne sheets. Add another layer sauce, then some salmon, spinach, some cottage cheese and some mix of cheddar/asiago/parmesan cheese. Continue this for another two layers. Top with final layer of lasagne sheets, remaining sauce and sprinkle with rest of cheese mix.
5. Cook the lasagne…Place pan on a cookie sheet to catch any overspill. Put in the oven to cook for 25-30 minutes. If you want a brown top, at the last 5 minutes set the oven to broil at 500°. As it finish cooking, set lasagne aside for 10 minutes before eating.

Add half the sliced salmon, sprinkle with salt and pepper and cover with ½ ladle of sauce. Gradually stir in the combined milk and stock until smooth. Return to the heat and cook, stirring, until the sauce boils and thickens. Grease a medium sized casserole dish. Add garlic and salmon and cook, breaking up salmon with a spoon.

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