Salmon Leek Lasagna (Print Version)
# Ingredients:
→ Dairy Products
01 -
One log of plain goat cheese, Soignon brand (150g)
02 -
Grated Emmental cheese
03 -
Butter
→ Vegetables and Herbs
04 -
Four leeks
05 -
One shallot
06 -
Fresh thyme
→ Fish
07 -
Four thick slices of smoked salmon
→ Pantry Staples
08 -
Nine lasagna sheets
09 -
Ready-to-use béchamel sauce
10 -
Olive oil
11 -
Paprika powder
# Instructions:
01 -
Wash the leeks thoroughly and slice them into thin strips. Heat some butter mixed with olive oil in a pan and sauté the chopped shallot for about a minute. Stir in the sliced leeks, season with paprika, salt, and pepper, and cook them on low heat until tender without letting them brown.
02 -
Use a fork to gently crumble the goat cheese log into small pieces.
03 -
Boil the lasagna sheets in batches of three for 2-3 minutes, then drain them carefully.
04 -
Lightly grease a baking dish with a bit of oil. Lay down 3 lasagna sheets, then spread a layer of cooked leeks over them. Add 2 slices of smoked salmon on top, adjusting them to cover evenly. Pour enough béchamel sauce to coat the layer, then sprinkle crumbles of goat cheese on top. Repeat these layers once more.
05 -
Place the final layer of lasagna sheets on top. Cover everything with béchamel sauce, then sprinkle grated Emmental and some crumbled goat cheese over it. Add a little pepper and a few sprigs of thyme. Bake at 200°C (390°F) for 30 minutes until the top becomes golden and bubbly.
# Notes:
01 -
You can make this dish ahead of time and reheat it when you're ready to serve.