Pasta Monday – Salmon and Courgette Lasagna

Today I’m about to share one amazing recipe. But before I do so, I have to warn you that these are not the best pictures I’ve taken. I guess it was probably one of those gloomy days, but when checking the photos on the camera they seemed to be pretty good. You can imagine my disappointment once I put them on my computer. But hey, it’s not the pictures that are the most important, but it’s the taste of the dish! Oh and I really do think that I need to get a dish for lasagna. I could barely fit the lasagna in the dish I used…and actually had to use two types of lasagna to make it work. You’ll see that in the pictures below!

_MG_2882_MG_2885_MG_2890_MG_2891_MG_2893Last month when I was in France, one of my friends made salmon and courgette lasagna. Honestly, I didn’t know that was possible. Well possible might not be the correct word, but I didn’t know that the combo salmon-courgette would work. It was delicious, and changes from the classic lasagna. Don’t get me wrong here, I love classic lasagna too! But this was very tasty! So I definitely knew the moment I was going back home that I was going to try it out. My friend explained how she did it and even told me where she got the recipe from.
So when I was back home, I made this dish for some friends who came over for dinner. They loved it! Even though my béchamel went completely wrong (as I used a different recipe than the one shared below) it was very tasty. I’m glad they enjoyed it!

– 2 to 3 courgettes
– 2 to 3 packs of smoked salmon (approx. 300 to 400 g)
– 1 pack of Lasagna pasta
– home-made béchamel
– 100 g of grated cheese

Ingredients for the béchamel
– 30 g of unsalted butter
– 2 tbsp of flour
– 310 ml of warm milk

Preparation béchamel
– Melt the butter and then add the flour
– Stir until the mixture starts bubbling
– Little by little add the milk, keep stirring until it boils
– The sauce should then be thick enough and ready to use

Preparation lasagna
- Pre-heat oven to 210°C
– Cut the courgette in thin slices
– In your dish, first put a layer of courgette, salt and pepper, a layer of salmon, some béchamel and cover with lasagna
– Repeat this step a second time
– Then finish with a layer of courgette, the grated cheese and the béchamel
– Cook for 25 to 30 minutes

Note: if you don’t want to make a béchamel, you can replace it with 25 cl of creme fraiche. For more taste, you can add some finely chopped dill. That’s what my friend did, and what I did too the first time I made it. I didn’t do so the second time, as I completely forgot to buy some. You’ll notice that I didn’t add grated cheese..because I forgot that too!