Lasagne with salmon

Variation on the theme of lasagna with salmon with Béchamel sauce and spinach. Spinach can be taken fresh or frozen.

lasagna plates (dry)
250 g fresh salmon
600 g of fresh spinach or 300 g of ice cream
200 g of mozzarella cheese
0.5 liters of milk
50 g of butter
5 tablespoons flour
100 grams of grated Parmesan cheese
2 tsp. oregano
1 glass of white wine
1 pinch of salt
1 pinch of grated nutmeg

Put slices of salmon in a frying pan without oil, salt, pour white wine and leave under the lid for 10 minutes. Spinach put out for 30 minutes.

Prepare Béchamel from milk, butter and flour. Melt the butter in a saucepan, add flour and season it all for 2-3 minutes. Then, in a thin trickle, stirring constantly, pour in the boiling milk. Add salt and a pinch of nutmeg. Cook on low heat for 7-10 minutes before thickening, stirring constantly so that there are no lumps.

Next, we form lasagna: a bit of béchamel on the bottom of the mold, a layer of plates, spinach (almost all), sauce, plates, salmon (chopped), spinach, mozzarella, sauce, plates, grated cheese.

Bake in the oven for 30 minutes at 200C. Be sure to give the climb to rest 15-20 minutes after being ready.