Salmon lasagne

SALMON LASAGNE

Portions : 6 to 8 - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 pinch thyme
• 1 pinch tarragon
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 454 g (1 lb) cubed salmon
• 90 ml (6 tablespoons) tomato paste
• 1 l (2 cups) tomatoes, diced
• 190 ml (3/4 cup) white wine
• 250 ml (1 cup) vegetable broth
• 15 ml (1 tablespoon) sugar
• 500 ml (2 cups) béchamel sauce, hot
• 6 sheets fresh lasagne pasta
• 125 ml (1/2 cup) grated Parmesan cheese
• 250 ml (1 cup) mozzarella, grated
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190° C (375° F).
2. In a hot skillet, sauté the onion, garlic, thyme and tarragon in the fat of your choice for 5 minutes. Remove and set aside in a bowl.
3. In the same pan, brown the salmon cubes until golden. Set aside with the onions.
4. In the same hot pan, add the tomato paste and tomatoes and cook for 5 minutes.
5. Add the white wine, vegetable stock and sugar, and simmer over low heat for 20 minutes.
6. Then add the salmon cubes and onion. Check seasoning.
7. Add the béchamel sauce and mix. Check seasoning.
8. In a lasagne dish, cover the bottom with a layer of mixture. Place a layer of dough on top. Add another layer of preparation, then a layer of pasta. If the height of the dish and quantities allow, continue alternating layers of preparation and layers of pasta, ending with a layer of preparation. Top with Parmesan and mozzarella.
9. Bake for 30 minutes.