Salmon Lasagna

To make the salmon lasagna, first prepare the béchamel: pour the milk into a saucepan, flavor it with nutmeg 1 and a pinch of salt, and heat it over low heat. Meanwhile, put the butter in another saucepan 2 and let it melt over low heat, then turn off the heat and add the flour all at once 3, stirring with a whisk to avoid lumps 3.

Turn the heat back on low and continue stirring until the flour and butter mixture becomes golden: this way, you will have obtained the roux 4. At this point, pour some warm milk into the saucepan to thin the base 5, then add the rest of the milk and stir vigorously with the whisk until the sauce has reached a rather fluid consistency 6.

When the béchamel is ready, you can start assembling the lasagna: take a rectangular baking dish measuring 8x12 inches, pour a ladle of béchamel on the bottom 7 and spread it well over the entire surface, then place 3 sheets of lasagna 8. Pour another ladle of béchamel to cover the sheets 9,

add a handful of previously washed and dried baby spinach and cover with the slices of smoked salmon 10. Season with some sprigs of dill 11, a grind of pepper, and grated Grana Padano 12, then repeat the layers until the ingredients are used up: you should have 4 layers in total.

Create the last layer by placing 3 sheets of lasagna 13, cover with the béchamel 14, add some pieces of smoked salmon, and grated Grana Padano 15

and a grind of pepper 16. Once completed 17, bake the lasagna in a preheated static oven at 350°F for about 40 minutes, placing the dish on the middle rack, until they are nicely golden on top. Serve your salmon lasagna piping hot 18!