Lasagna with fish is the case when you want to cook something original and tasty.
Cooking time 50 minutes
Lasagne sheets 4 pcs
Salmon 200 g
Carrots 50 g
Green onions 40 g
Garlic clove 2 pcs
Olive oil 2 tbsp l.
Dry white wine 50 g
Dried basil to taste
Salt to taste
Pepper to taste
Flour 3 tbsp. l.
Butter 50 g
Milk 3.2% fat. 1 stack.
Lemon zest to taste
Lemon juice to taste
Cheese (you can do anything, but preferably mozzarella not in balls) 100 g
Cut the salmon into small cubes.
Season the fish with salt, pepper, sprinkle with basil, pour over with lemon juice, oil and mix.
In a frying pan, fry 2 cloves of garlic in vegetable oil.
Add grated carrots, lightly fry and pour white dry wine, simmer for 1 minute.
Fry the green onions separately.
Mix everything in a bowl.
Boil white sauce: dissolve butter in a small saucepan. Add flour and stir quickly so that the flour absorbs the oil. Pour milk in portions, stir thoroughly and quickly with a whisk so that there are no lumps, and over medium heat until thickened (this will take about 15 minutes). Season with salt and zest.
Dip the lasagna sheets in boiling salted water for 1-2 minutes.
Pour 2-3 tablespoons of sauce on the bottom of the baking dish, put a leaf, on it a third of fish, a third of carrots, a third of sauce, then another leaf - fish - carrots - sauce, another leaf leaf - fish carrots and on the last sauce and cheese.
Bake in the oven until the cheese melts and until golden brown at 180C for 30 minutes. The lasagna with fish is ready. When serving, sprinkle with green onions and coarse black pepper.