The dish is now a classic: white salmon and spinach lasagna with a creative twist, a soft ginger béchamel sauce. The lasagne is a traditional recipe of Sunday, but I propose in Christmas version: with fresh salmon, many spinach and a scented white sauce, which gives a particular sprint. You can prepare them with fresh sheets for lasagne, also green (was my idea originally, but I've found). Or, you can prepare the sheets of homemade lasagna, If you will not be too much at dinner. You can use fresh spinach (I recommend it), but these lasagne with salmon and spinach are also great with frozen spinach. Just cook them directly in the pan, with a little butter and drain any excess water.
Is, because I know that for a party we are all very busy, you can make these white lasagna with salmon and spinach the day before and store them raw in the fridge, covered with plastic wrap, to cook the next day. In short, these lasagna are a rich dish, tasty, easy and nice to look at, perfect for Christmas and New Year. The notes also explain why you prefer wild salmon to farmed. Save the recipe and have a look also at Pumpkin lasagna and sausage, at lasagne with broccoli and smoked cheese, at lasagna with artichokes, Caciocavallo and saffron or traditional lasagna with meat sauce. Have a good day!
250 grams of fresh lasagna sheets for (if you want to make it at home here you are the recipe)
600 grams of fresh salmon (If possible wild Alaskan salmon)
600 grams of fresh spinach (or frozen)
30 grams of butter
extra virgin olive oil, to taste
Salt, to taste
papá, to taste
dot with butter for lasagna
grated pecorino or Parmesan cheese for lasagna
FOR GINGER BECHAMEL
750 ml whole milk
60 grams of flour
60 grams of butter
50 grams of grated pecorino cheese
30 grams of grated Parmesan cheese
a piece of ginger root
salt and pepper, to taste
nutmeg, to taste
To prepare the white sauce with ginger salmon and spinach lasagne, I recommend you first prepare the white sauce. Pour the milk into a saucepan and bring almost to a boil, turn off the heat. Put into a pan butter and finely grated ginger root: Melt the butter over low heat. Remove the butter from the heat and add the flour: stir until mixture is thick and without lumps. Cook for a few minutiil compound (Red) very low heat. slowly add (flush) a little hot milk, stirring with a whisk, so as to obtain a smooth batter lumps and without lumps. Then add more milk floor plan, taking care to always obtain a smooth and homogeneous batter. When the batter is smooth, add the rest of milk, a little salt and cook over low heat, semmpre stirring, until the white sauce is not thick. Add the nutmeg and a little fresh ground black pepper to taste, Finally, stir in the grated pecorino cheese. Pour the white sauce in a bowl and cover with plastic wrap to touch food. Allow to cool.
Clean the salmon and cut into cubes. Skip the high heat salmon with a little extra virgin olive oil. Add a little salt and black pepper. You must scald over high heat salmon for only a few seconds: the salmon must only externally change color. Set aside the salmon.
Wash the spinach. In a pan, Melt the butter and add the spinach. You can use the same process for both fresh spinach to be frozen ones. Add some salt, cover the pan and cook for five minutes, until the vegetables will be tender. If you use frozen spinach, that could release some liquid, drain them in a colander so they are dry.
Composition of lasagna with salmon and spinach with white sauce with ginger. Spread a little béchamel in a baking tray. Arrange a first layer of dough for lasagna. Spread a little salmon on the sheets, Spinach, a few tablespoons of béchas parmigiano and add a little pecorino cheese or grated Parmesan cheese. Continue with other layers of dough for lasagna, salmon, Spinach, béchamel and cheese, until all the ingredients. Complete the last layer by distributing just a little béchains, dot with butter and a little grated cheese.
Preheat the oven to 180 degrees static. Bake lasagna with salmon and spinach, covering with a sheet of aluminum foil. Bake for 25 minutes. Remove the aluminum foil and bake for another 10 minutes or until they are golden brown. Let stand lasagna with salmon and spinach with white sauce with ginger for five minutes before serving. Bon appétit!
Remember that when you buy salmon is preferable to buy wild Alaskan salmon, that is not a farmed fish. The wild salmon live in freedom, It feeds on fish, shrimp and plankton. It is fished in natural conditions in the seas and in the rivers of Alaska and its meat is compact, less fat than those of farmed fish. The meat of the salmon contain percentages of vitamin D (very rare in foods), vitamin B6 and B12. In addition, They contain high percentages of Omega 3 and polyunsaturated fatty acids.