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Fresh salmon, feta cheese and spinach lasagne with pesto


For the lasagne

  • 1 packet fresh lasagne sheets
  • 1kg fresh spinach
  • 2 cloves garlic
  • Fresh grated nutmeg
  • 300g fresh salmon
  • Pesto Genovese
  • Pine nuts
  • 200g feta cheese (Mevgal)
  • Olive oil (Borges)

For the bechamel sauce

  • 1 ½ litre milk
  • 100g butter
  • 100g flour
  • 100g grated parmesan cheese
  • Salt and white pepper


Cook the spinach with the garlic in a couple of spoons of olive oil, season with salt, pepper and nutmeg. Cut the salmon into small dice and sauté quickly in hot olive oil. Prepare a béchamel sauce, melt butter in a thick bottom pan, add flour and cook for 1 minute stirring continuously. Gradually start pouring the warm milk over the butter mixture. Bring mixture to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat, beat in the parmesan cheese and seasoning. To assemble, pour a ladle full of béchamel sauce onto a baking dish, cover with the lasagne sheet. Spread again with the béchamel sauce top up with the spinach, crumbled feta cheese, salmon and pine nuts. Repeat process again with remaining pasta and fillings. Bake in a hot oven for approximately 25 minutes.

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