Procedure

To prepare the white sauce with ginger salmon and spinach lasagne, I advise you to prepare the bechamel. 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 the mixture for a few minutes (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 freshly ground black pepper as desired, Finally, stir in the grated pecorino cheese. Pour the white sauce in a bowl and cover with plastic wrap to touch food. Leave to cool.

Clean the salmon and cut it into cubes. Skip the high heat salmon with a little extra virgin olive oil. Add some 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 them 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 a little salt, cover the pan and cook for five minutes, until the vegetables will be tender. If you use frozen spinach, which may release some liquid, drain them in a colander so they are dry.

Composition of the salmon and spinach lasagna. Distribute in a baking tray a little béchamel. Arrange a first layer of dough for lasagna. Distribute a little salmon on the sheets, spinach, A few tablespoons of bechamels 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 béchamel, 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. Cook 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!