Minesweeper salmon lasagne
Twice the béchamel you think you need.
Ingredients
Béchamel, aka filling 1:
- 70g butter
- 50g firm Italian cheese of your choice
- flour, milk
Filling 2:
- 250g spinach
- 5 garlic cloves + garlic pesto, or 8 garlic cloves
- olive oil
- fresh rosemary
- salt
- vegetable stock
- MSG
Topping:
- salmon, without coat, in pieces
- cocktail tomatoes, cut in half
Pasta:
- fresh pasta: 1 egg, flour
Method
- Make the pasta dough and let it rest! Roll thin sheets.
- Filling 2 must be overly salty. Obviously too salty is the target flavour.
- The top layer gets no béchamel, only the toppings: salmon, and the tomato halves water side up.
- Sprinkle olive oil, rosemary, a bit of salt and pepper on top.
- Lay the mines.
- Into the oven, 220°C for about 35 minutes, closer to the top of the oven so the tomato and salmon get some colour.