Smoked salmon lasagna
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Ingredients
- 12 lasagna pasta
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 500 ml (2 cups) of 2% warm milk
- 2 packages of 120 g each of smoked salmon
- 375 ml (1 1/2 cups) of grated Italian cheese
- 60 ml (1/4 cup) of butter
- 60 ml (1/4 cup) of flour
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- In a casserole filled with boiling salted water, cook lasagna pasta al dente. Drain.
- Meanwhile, melt butter at medium heat in a small casserole. Cook leeks for 2 to 3 minutes.
- Add flour and cook for 1 to 2 minutes while stirring.
- Gradually add warm milk while whisking. Bring to a boil, then simmer for 3 to 5 minutes at low heat. If desired, add dill.
- Pour a bit of sauce on a baking plate 33 cm x 23 cm (13 inches x 9 inches). Cover with 3 lasagna noodles, then a quarter of the remaining sauce and a third of the smoked salmon. Repeat two times. Cover with the remaining pasta, then with the remaining sauce. Garnish with cheese.
- Oven bake for 18 to 20 minutes.
- Set the oven on a broil and cook for 2 to 3 minutes, until cheese is roasted.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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