Ingredients
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1 organic lemon
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2 cloves garlic
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100ml milk3.5% fat
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400g sour cream10% fat
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1 tbsp cornstarch
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salt
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pepper
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nutmeggrated
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300g salmonready to cook
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3 Lasagne noodlesfresh from the refrigerated aisle
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200g baby spinach
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100g goudagrated
Ingredients
| 1 organic lemon | |
| 2 cloves garlic | |
| 100ml milk | |
| 400g sour cream | |
| 1 tbsp cornstarch | |
| salt | |
| pepper | |
| nutmeg | |
| 300g salmon | |
| 3 Lasagne noodles | |
| 200g baby spinach | |
| 100g gouda |
Steps
|
1
|
For the sauce, rinse lemon through hot water, dab dry, grate it for zest and squeeze out the juice. Peel garlic and finely grate. Mix the lemon zest and juice with garlic, milk, cream and cornstarch and season with salt, pepper and nutmeg. |
|
2
|
If necessary, rinse salmon through cold water and dab dry. Then cut into cubes. Wash spinach and shake dry. |
|
3
|
Spread sauce on the bottom of the baking dish (25 x 18.5 cm). Top with 1 lasagne noodle and spread sauce again. Add half of the spinach and salmon. Spread sauce again, place 1 more lasagne noodle on top and cover with sauce. Layer remaining spinach and salmon on top, add sauce and put the last lasagne noodle on top. Spread with remaining sauce and sprinkle with cheese. |
|
4
|
Place the baking dish in the Microwave and set it to 800W + Convection 180°C and press start. Cook for around 15 min or until the pasta is tender and the top is crispy and golden brown. Tip: For a vegetarian version, replace the fish with smoked tofu. |
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