Salmon & Squash Lasagna with Dill Sauce
This is one of my favourite lasagna versions. I often prefer it over the classic beef lasagna as it is much lighter. The salmon and squash work amazingly together and the dill sauce adds just the right creaminess.
Ingredients
lasagna sheets
1 butternut squash
300 g fresh salmon (alternatively you can use smoked salmon)
1 onion
25 g butter
25 g flour
200 ml single cream
400 ml vegetable broth
150 g grated cheese
40 g dill
nutmeg, salt & pepper
Method
Peel 1 squash with a sharp vegetable peeler. Use a sharp long knife to cut the squash lengthwise in half. Scrape out the seeds using a spoon, then cut the squash into small cubes.
Heat up a drizzle of olive oil and fry 300 g salmon for about 8-10 minutes on medium-high heat until cooked. Add a pinch of salt and break the salmon into smaller pieces. If you prefer using smoked salmon, simply cut the smoked salmon into small pieces and add it to the lasagna at step 8.
Finely dice 1 onion. Melt 25 g butter in a large frying pan, then add the onion and fry on medium heat until softened.
Dust in 25 g flour, stir under the onion, and let sizzle for another minute.
Stir in 400 ml vegetable broth and 200 ml single cream and let simmer on low heat for 5 minutes.
Add nutmeg, salt and pepper to taste.
Mix 120 g grated cheese and 40 g finely chopped dill under the sauce.
Layer the lasagna into a large baking dish: Lasagna sheets first, then the squash with the salmon, then the sauce. Keep repeating and end off with sauce. Spread the remaining 30 g grated cheese on top and bake at 200 °C for 45 minutes.
Enjoy!
