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Level
very easy
Prep Time
45 mins
Total Time
25 mins
Serves
8

Ingredients

900
salmon fillet
g
1/2
lemon
30
canola oil
ml
250
lasagna noodles
g
To taste,
salt and pepper
312
baby spinach
g
2
garlic
clove(s)
45
butter
ml
75
flour
ml
750
milk
ml
250
cheddar
ml

Directions

Step 1
Remove salmon skin with a sharp knife and cut fillet into strips. Place strips in a shallow dish or resealable plastic bag and pour in lemon juice and 15 mL (1 tbsp.) oil. Season to taste and let marinate in fridge for 1 hour.
Step 2
In a large saucepan of boiling salted water, cook lasagna according to package directions. Rinse under cold water to stop cooking and set aside.
Step 3
In a large non-stick skillet, heat remaining oil and sauté spinach and garlic for 4 to 5 minutes, until spinach is wilted. Do this in two batches if necessary. Set aside.
Step 4
In a saucepan, heat butter over medium heat. Add flour and continue cooking for 1 minute while stirring. Vigorously whisk in milk. Let simmer for 4 to 5 minutes, stirring until sauce thickens. Add lemon zest. Season to taste and set aside.
Step 5
Preheat oven to 180°C (350°F).
Step 6
Pour a little béchamel sauce in a 22.5 x 33.5 cm (9 x 13 in.) lasagna dish. Place 3 lasagna sheets and cover with half the spinach mixture. Add some more béchamel, place another 3 lasagna sheets, and top with salmon strips. Season to taste. Add a little more béchamel, 3 more lasagna sheets, remaining spinach mixture, and still more béchamel. Finish with the last 3 lasagna sheets and top with remaining béchamel. Sprinkle with cheese.
Step 7
Bake for 20 to 25 minutes, until salmon is cooked. Transfer to top rack and broil for 2 to 3 minutes.
Step 8
Serve with green salad.