Savoy Salmon Lasagne

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1/2 small head savoy cabbage (approx. 800 g)
  • 1 Onion
  • 5 TABLESPOONS Butter or margarine
  • 700 ml Vegetable broth (instant)
  • 4 TABLESPOONS Flour
  • 500 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp juice of 1/2 lemon
  • 500 g Salmon fillet (without skin)
  • 9 (approx. 150 g) Lasagne sheets
  • 1 Lime
  • 100 g Mozzarella cheese
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Clean the cabbage, cut out the stalk. Cut cabbage into wide strips, wash and drain. Peel and chop onion. Melt 1 tablespoon of fat, fry onion in it until transparent.

  2. 2

    Add cabbage and stew for about 5 minutes. Deglaze with stock, bring to the boil and simmer for 2 minutes. Drain the cabbage, catch the stock. For the béchamel sauce, melt 4 tablespoons of fat in a saucepan, add flour and sauté.

  3. 3

    While stirring, add 500 ml stock and pour in milk. Bring to the boil, simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice. Wash the salmon, dab dry and cut into cubes.

  4. 4

    Grease an ovenproof dish (approx. 20 x 30 cm). Spread a little béchamel sauce thinly on the bottom of the dish and place 3 lasagne plates on top. Spread half of the savoy cabbage on top, place half of the salmon cubes on top and cover with béchamel sauce.

  5. 5

    Repeat the procedure. Finish with lasagne plates and the rest of the sauce. Wash the lime and grate dry. Cut off 4 thin slices. Cut the rest of the lime into thin slices. Spread slices on the lasagne, cut cheese into slices and cover the lasagne.

  6. 6

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Arrange in portions and garnish with lime wedges and lemon balm.

Nutrition Facts

KCAL
720 kcal
CARBS
48 g
FATS
37 g
PROTEINS
45 g

Categories & Tags

Main DishesheartyPasta