Leeks

Smoked salmon lasagna

Name: Smoked salmon lasagna
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Plats principaux
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

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 15

Baking 30

Portions 6

Freezing Yes

Budget

Ingredients Preparation

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.