Λαζανια με σπανακι και σολωμο – Spinach and salmon lasagna
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  • 37 εκ Recipe source
  • 1 κιλό σπανάκι
  • 600 γρ φύλλα καθαρισμένα
  • 300 γρ καπνιστός σολωμός ή ρέγκα ή τόνος
  • 400 γρ φέτα
  • ½ ματσάκι άνηθο
  • 2 κρεμμυδάκια φρέσκα
  • 1 λ γάλα
  • 200 γρ βούτυρο
  • 4 κ.σ αλεύρι
  • 37 εκ στρώνουμε λίγη μπεσαμέλ στον πάτο κι από πάνω βάζουμε μια στρώση λαζάνια
  • 1 kg fresh spinach or
  • 600 g frozen
  • 300 g smoked salmon or other fish
  • 400 g feta cheese salt, pepper to taste small bunch fresh dill, chopped
  • 2 spring onions, chopped vegetable oil for frying
  • 1 lt milk
  • 200 g butter 4 tbs flour salt, white pepper pinch of nutmeg Instructions - Οδηγιες Prepare the filling: Wash and pat dry the spinach. Remove the stems and roughly chop the leaves, if using fresh spinach. Heat the oil in a deep skillet and saute the spinach, spring onions and dill together, over a medium heat, until reduced in size. Drain the spinach mixture from excess liquid. Mash the feta cheese and smoked fish using the back of a fork. Add to the spinach, season with salt and pepper to taste and mix all together. Prepare the bechamel sauce: In a non-stick saucepan, melt the butter until it starts to sizzle. Add the flour and stir well, without reducing heat, until a uniform, light golden brown paste has formed. Slowly add the milk, while stirring continuously. Let the mixture simmer until it thickens. Remove from heat. Assembly: Put a few tablespoons of the bechamel at the bottom of a 23x37 cm ovenproof glass dish. Add a layer of lasagna sheets on top and cover it with one part of the spinach filling. Repeat layering of lasagna sheets and spinach filling alternatively. Finish with a layer of lasagna and cover it with the remaining bechamel sauce. Bake in a preheated oven at 180C/355F for about 40 minutes. Let it rest for about 10 minutes before cutting and serving. 3.2.2704

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