200g fresh lasagne sheets
100-150g grated mozarella
In a small saucepan, heat the milk together with the bayleaves and bruised garlic cloves. This is to infuse the milk to make the bechamel sauce taste even better. If you're feeling lazy you could just omit this step and just use plain milk later on. Once the milk starts coming to a boil, turn off the heat and let sit and cool for a few minutes. Once cooled pour the milk through a strainer into a jug.
Cut the salmon into 0.5cm thick slices. Set aside.
Melt a teaspoon of butter in a saucepan over medium-low heat. Add the leek and cook, partially covered, stirring occasionally, for 12 minutes or until soft. Add the asparagus towards the end, but don't let it get to soft.
Heat 60g butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles and starts to come away from the side of pan. Remove from heat. Gradually add the infused milk, whisking constantly until smooth.
Place the milk mixture over medium heat and bring to the boil, stirring constantly until the sauce thickens, add the cream and stir well. Stir in the leek, asparagus, dill and parmesan. Season with salt, pepper and nutmeg.
Preheat oven to 180°C. In a large ovenproof dish, start off with some sauce as the base. Top with lasagne sheets, then salmon and sauce again. Continue in this order until you've used up all your ingredients. At the end, put a generous amount of cheese on top (I like my lasagne with lots of cheese). Place the dish on a baking tray and bake for 30 minutes or until golden. Set aside for 10 minutes to cool slightly.
If you want, serve with a nice salad on the side.
|A layer of the bechamel mixed with asparagus, leek and dill|