members recipes

Ingredients
serves 6

500 g salmon or trout fillet

1 big aubergine

300 g grated cheese (f.e• gauda)

dry basil and oregano

grated parmesan for the top leer



for bechamel sause:

0.6 l milk

2 tb spoons flour

50 g butter

salt, pepper, a little nutmeg



18 lasagna sheets for 5 leers (3 for each)

Method
To make bechamel sause mix butter with flour in a pot on a low heat, add milk, keep stirring with a whisk, till it becomes thicker and homogeneous.

Cut aubergine into 5 mm thick pieces, fry them a little with olive oil, pour some hot water and simmer for 2 min.
Cut fish fillet into thin slices.

Grease lasagne form, heat oven to 200 degr C.
Pour some bechamel on the bottom of the form.
Put a layer of lasagne sheets, some aubergines, grated cheese,
next layer with some bechamel, fish and cheese.
Make 4 layers like this,
Pour some bechamel on the top layer and spread some grated parmesan and Italian seasoning above.

Bake for 40 min.