Salmon and Aubergine Lasagne

Salmon and Aubergine Lasagne
 
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This recipe was uploaded
by Macarena

 
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Ingredients

Ingredients
Method
 
  • 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)
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.

Salmon and Aubergine Lasagne

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This recipe was uploaded by Macarena

 
 

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.
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