- 80g wheat flour
- 1 litre milk
- 1 teaspoon ground nutmeg
- Salt and pepper
- 110g butter
- 250g smoked salmon (finely chopped)
- 350g (12 sheets) of lasagne
- 1 tablespoon EVOO
- 100g fresh mozzarella cheese (cubes)
- 200g Parmesan cheese (grated)
Melt 80g of butter in a saucepan over a medium-low heat and add the flour, whisking as you go to avoid lumps. Gradually pour in the milk, stirring constantly until you get the consistency of béchamel sauce. Remove from the heat, season with salt and pepper and a touch of nutmeg and set aside.
Take a frying pan and melt 30 grams of butter over a medium heat and sauté the salmon for two minutes. Set aside. Prepare the lasagne sheets according to the instructions on the packet. Drain well, stop cooking (very cold water) and pat dry with kitchen paper. Preheat the oven to 180 ºC.
Cover the bottom of an ovenproof dish (20 x 30 cm) with béchamel sauce, place three lasagne sheets on top and pour the remaining third on top. Top with a third of the mozzarella and salmon and sprinkle with the Parmesan. Repeat the layers until you finish with a sheet of pasta coated in béchamel sauce and sprinkled with Parmesan.
Bake in the oven for 30 to 40 minutes, until the sauce is bubbling, and the top is golden brown. Remove and allow to stand for 15 minutes before serving.