- 250 ml milk
- ½ onion
- 3 cloves
Peel a small or half an onion and spike it with cloves. Bring the milk with the spiked onion to a boil and let it rest next to the heat for approx. 10 min. Then remove onion from the milk.
Melt butter in another pot, add flour and sauté briefly while stirring with a whisk.
- 1 pinch ground nutmeg
- 3 pinches salt
- 1 pinch pepper
- 30 g spreadable goat cheese
Gradually pour in the milk, stirring constantly, bring to a boil. Simmer on low heat for 10-15 min. Stir occasionally and add cream cheese. If the béchamel sauce becomes too thick, carefully add a little water. Season with nutmeg, salt and pepper.
- 200 g spinach
- 1 tbsp olive oil
Finely chop the cooked onion, or get a new one, and sauté it in a pan with oil. Add the fresh spinach and let it shrink in. If you use frozen spinach, this step is not necessary.
Check salmon for fish bones, remove from skin and cut into 1 cm/0,4 in. wide strips. If using frozen salmon, allow to defrost and cut into slices as well.
- 4 lasagna noodles
- 50 g Pecorino cheese
Starting with a few dollops of béchamel sauce and a layer of lasagna sheets, layer all ingredients alternately. Do not place the lasagna sheets directly on top of each other and always cover them well with sauce, otherwise they will not cook evenly. As a last layer, cover everything with béchamel sauce and pecorino cheese.
Bake the lasagna at 200°C/390°F (gas level 4) for approx. 45 min. If your baking dish is small or very full, place it on a tray so the sauce does not drip into the oven.