Salmon and Zucchini Lasagna

One of the best lasagnas I've ever had. It's totally different from the classic lasagna with ground meat, which we love, but every once in a while it's nice to eat something lighter.

Salmon and zucchini lasagna is mild and light. The salmon and the béchamel sauce go together wonderfully.

Salmon and Zucchini Lasagna

Directions:

Preheat the oven to 220°C (430°F). Peel and finely chop the shallot. Melt the butter in a skillet and sauté the shallot until translucent. Add the flour, stir, and cook it in the butter until everything comes together nicely. Slowly add the milk, stirring constantly, and cook over low heat, stirring constantly, for 15 minutes. Season with salt, pepper and nutmeg. Finely chop the chives and stir them into the sauce.

Meanwhile, bring salted water to a boil in a large pot. Slice the zucchini lengthwise into thin strips. Put the lasagna sheets into the boiling water and cook according to the package directions. Add the zucchini 30 seconds before the end. Then drain well.

Pour a little sauce onto the bottom of a baking dish. Layer the pasta, then a layer of zucchini, then a layer of salmon and sauce, and so on, finishing with sauce. Sprinkle with the cheese and bake for about 5 minutes, until the cheese melts.

Enjoy!

Source: "Lust auf Genuss" 07/2012