In a large saucepan with boiling salted water cook the lasagne sheets for 8 to 10 minutes, if necessary (you may have no-pre cook lasagne and if so skip this step). Drain and rinse with cold water, to stop the cooking process.
Preheat oven to 190 C / Gas 5. Grease a medium sized casserole dish.
In a large frying pan, heat the oil over medium heat and fry onion for 2 to 3 minutes until translucent. Add garlic and salmon and cook, breaking up salmon with a spoon. Add spinach in batches and cook until wilted. Pour in white wine and season with salt and pepper. Stir well and simmer for 5 minutes.
For the white sauce:
Meanwhile prepare the white sauce. In a small saucepan melt butter over medium heat. Stir in flour and remove from the heat. Slowly pour in cream while constantly whisking until the sauce is smooth. Return to the heat and bring to the boil and stir until the sauce has thickened. Add salt and nutmeg and set aside.
Spoon a third of the salmon-spinach mixture into the casserole dish. Pour a third of the white sauce over it and top with two lasagne sheets. Repeat for two more layers and top with mozzarella cheese. Cover with aluminium foil.
Bake for 30 minutes. Uncover and bake for another 15 minutes until the cheese is golden brown. Remove from the oven and serve.
I've just made this with gf lasagne sheets & a gluten free/dairy free white sauce (I added yeast flakes for a cheesy flavour). It was easy to make, very popular with all the family & I would definitely make it again.
27 May 2016