Vegetable Lasagna with Smoked Salmon

Blanch the tomatoes, peel, remove the seeds and dice the flesh. Rinse the spinach thoroughly, remove the stalks and blanch briefly in boiling salted water, remove and rinse when cool. Cut the smoked salmon into strips. Rinse parsley, shake dry and chop finely.

For the sauce, melt the butter in a saucepan, add the flour, stirring constantly, and pour in the cold milk and whipping cream. Let the sauce boil while stirring and refine with white wine and half of the Parmesan cheese. Season to taste with iodized salt and freshly ground pepper.

Fill a buttered gratin dish with diced tomatoes, strips of smoked salmon, lasagna sheets, the prepared spinach and the sauce in alternating layers. Finish with sauce and strips of smoked salmon and sprinkle with parsley and grated Parmesan.

Cook the lasagna in a preheated oven at 180 °C for about 20 to 25 minutes. Now remove the lasagna from the oven and serve.

Our tip: Use the young, tender spinach from the farmers’ market!

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