Salmon and Spinach Lasagna

Preparation

1. Preheat the oven to 205°C (400°F).
2. Bring the milk to a boil in a pot over medium heat. Add the salmon and cook for 8 to 10 minutes over medium-low heat. Transfer the salmon onto a plate and cut it into pieces. Set the milk aside.
3. In another pot, melt the butter over medium heat. Add the flour, stir and cook for 1 minute without letting the flour brown. Pour in the cooking milk from the salmon. Bring to a boil, whisking.
4. Remove the pot from the heat and add the salmon. Season with salt and pepper.
5. Place 2 lasagna sheets in a 20 cm (8 in) baking dish. Add half of the spinach, half of the prepared salmon and a third of the cheese.
6. Cover with 2 more sheets of lasagna and then add the rest of the spinach and the rest of the prepared salmon. Top with the last 2 lasagna sheets and cover with the rest of the cheese.
7. Bake for 30 to 35 minutes.