Ingredients:
– 12 lasagna sheets (no-boil or pre-cooked)
– 1 lb fresh salmon fillet, sliced into thin pieces
– 2 medium zucchinis, thinly sliced lengthwise
– 3 cups milk
– 3 tbsp butter
– 3 tbsp all-purpose flour
– 1/2 cup Parmesan cheese, grated
– 2 cups shredded mozzarella cheese
– 1/4 tsp nutmeg
– Salt and black pepper to taste
– 2 tbsp fresh parsley, chopped (for garnish)
Directions:
1. Preheat your oven to 375°F (190°C).
2. To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes. Add nutmeg, salt, and black pepper, then stir in Parmesan cheese. Remove from heat.
3. Lightly grease a baking dish. Spread a thin layer of béchamel sauce on the bottom. Layer lasagna sheets, zucchini slices, salmon, béchamel sauce, and mozzarella. Repeat layers until all ingredients are used, finishing with a layer of béchamel and mozzarella on top.
4. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
5. Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.
Prep time: 20 mins, Cooking time: 35 mins, Servings: 6, Kcal: 450 per serving
