1 kg fresh spinach (or frozen)
400 g salmon filet (skinless), to be cut into 4 pieces
salt & pepper
60 g grated parmesan cheese
1 medium-size onion, to be peeled and finely diced
2 tbsp plain flour
2 heaped tsp instant vegetable stock granules
500 ml milk
salt & pepper to taste
1 tbsp lemon juice (optional)
a 30 cm x 30 cm (or 30 cm x 25 cm) baking dish
If you are using fresh spinach, remove the hard stems. Then, immerse in water to remove all sand particles and transfer to a colander. In a big pot, bring water to boil and add a little salt. Blanch spinach for about 2 minutes. It is better to blanch in two portions. Once done, remove and immerse immediately in ice cold water. Then, squeeze to remove excess water and transfer to a bowl.
If you are using frozen spinach, add them to a medium-size pot and heat over low heat until thawed and warmed. This procedure will take more than half an hour. Do not add water. Once thawed, stir gently and add a pinch of salt. Transfer to a colander and squeeze excess water. Leave aside in a separate bowl.
In a saucepan, heat butter over medium heat. Add diced onion and stir-fry until transparent. Then, add flour and cook for about 2 minutes. Stir well by using a small whisk. Add milk a little at a time and keep stirring in order that no lumps are formed. Then, add instant granules and season with salt & pepper to taste.
Season salmon with salt and pepper. Leave aside.
Spread about 3 - 4 tbsp of bechamel sauce on the base of baking dish. Add 2 - 3 lasagna sheets on top and spread bechamel sauce on lasagna sheets, making sure that all surfaces are covered. Then, add half quantity of spinach and spread all over before adding two salmon filets on top.
Arrange another layer of lasagna sheets on top and spread bechamel sauce all over, followed by remaining spinach and salmon filets. Then, sprinkle about 2 - 3 tbsp grated parmesan cheese before adding the last layer of lasagna sheets. Spread the remaining bechamel sauce all over and sprinkle with parmesan cheese.
Bake in a preheated fan oven at a temperature of 180° C for about 35 minutes or until golden brown. Serve warm.