Salmon and Zucchini Lasagna with Creamy Bechamel and Parmesan Cheese

Lasagna with salmon, zucchini, béchamel sauce, parmesan cheese and leeks is an explosion of flavors and a perfect fusion of refined ingredients. The salmon brings its delicacy and unmistakable flavor, while the zucchini adds a fresh, crunchy note. The rich and creamy béchamel sauce binds all the elements together, providing a smooth texture and velvety taste. Parmesan cheese adds a touch of salty flavor and an irresistible finishing touch. The leek, with its subtle aroma and flavor, complements the dish masterfully. This lasagna is a culinary feast that will please even the most demanding palates. A true celebration of gastronomy.

SALMON, ZUCCHINI AND BÉCHAMEL LASAGNA

Making a lasagna with salmon, zucchini, béchamel sauce, parmesan cheese and leeks is an incredible culinary experience. Here's a recipe for you to follow:

INGREDIENTS

• 250g pre-cooked lasagne sheets
• 300g fresh salmon, skinned and boneless, cut into pieces
• 1 medium zucchini, thinly sliced
• 1 leek, white part, cut into thin slices
• 1 cup grated parmesan cheese
• 2 tablespoons butter
• 2 tablespoons of wheat flour
• 2 cups of milk
• Salt and pepper to taste
• Nutmeg to taste
• Olive oil

PREPARATION METHOD

1. First preheat the oven to 180°C.
2. Heat a little olive oil in a frying pan and sauté the salmon until it is cooked. Set aside.
3. In the same pan, add a little more olive oil and sauté the leeks and zucchini until they soften. Set aside.
4. For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and stir until it forms a paste.
5. Gradually add the milk, stirring constantly until the sauce thickens. Season with salt, pepper and nutmeg to taste.
6. In a baking dish, start with a thin layer of béchamel sauce on the bottom. Then place a layer of lasagna sheets, followed by the salmon, zucchini, a little béchamel sauce and Parmesan cheese. Repeat the layers until all the ingredients are used up, ending with a layer of Parmesan cheese on top.
7. Cover the dish with aluminum foil and bake for about 25-30 minutes. Then remove the foil and bake for another 10-15 minutes, or until the lasagna is golden and bubbling.
8. Finally, remove from the oven and leave to rest for a few minutes before serving.

This lasagna with salmon, zucchini, béchamel sauce, parmesan cheese and leeks is an explosion of flavors and textures. So enjoy!

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