Recipe: Delish Salmon and Spinach Lasagne

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Before you jump to Salmon and Spinach Lasagne recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. Keep reading for some ways to go green and save energy, largely in the kitchen.

A lot of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small means by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. Largely, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to salmon and spinach lasagne recipe. You can have salmon and spinach lasagne using 18 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Salmon and Spinach Lasagne:

1. Use of Veggies and Herbs.
2. Take of fresh bag of spinach.
3. Get of fresh chopped dill weed.
4. Get of lemon zest.
5. You need of Himalayan salt and cracked black pepper.
6. Use of finely sliced shallots.
7. Use of grapeseed oil.
8. Prepare of Meat.
9. Take of skinless salmon fillets.
10. Use of Dairy.
11. Take of combined shredded asiago and parmesan cheese, mixed.
12. Take of mild shredded cheddar cheese.
13. Use of butter.
14. Provide of milk (you can use skim milk).
15. Take of heavy whipping cream.
16. Prepare of cottage cheese.
17. Use of Pasta.
18. Get of Oven baked lasagne sheets.

Instructions to make Salmon and Spinach Lasagne:

1. Prepare Spinach... Turn the stove on to medium heat. Use a medium sauce pan and add the grapeseed oil. Let oil become slightly hot and add sliced shallots. Cooked until they are translucent, about 5-7 minutes, with consistent stirring. Add the bag of spinach to pan. Stirring with consistency until spinach is wilted. Once complete, then set aside in a bowl..
2. Prepare the salmon...Turn the stove on to medium to low heat. Use a medium sauce pan and add 2 tbsp of grapeseed oil. Let oil become slightly hot then add the salmon to cook. Cook the salmon on both side for 5-7 mins or longer for larger pieces. Once done, break into pieces and put aside in a bowl..
3. Prepare cheese sauce (or bechamel sauce)...Melt the butter in a large pot until it foams. Slowly whisk in flour to make a roux. Cook for 2 min and don't let burn. Slowly add milk, whisk briskly, until sauce is smooth, then add heavy cream. Stir whiskly until smooth. Put sauce on low simmer, cook until thickens. Stir in dill, lemon zest, salt, pepper and combine cheese mix of parmesan/asiago. Turn off pot, once the sauce is complete..
4. Assemble to Lasagne...Preheat oven to 350°. To a 13x9 dish, add some sauce to bottom of pan. Line pan with 4-5 lasagne sheets. Add another layer sauce, then some salmon, spinach, some cottage cheese and some mix of cheddar/asiago/parmesan cheese. Continue this for another two layers. Top with final layer of lasagne sheets, remaining sauce and sprinkle with rest of cheese mix..
5. Cook the lasagne...Place pan on a cookie sheet to catch any overspill. Put in the oven to cook for 25-30 minutes. If you want a brown top, at the last 5 minutes set the oven to broil at 500°. As it finish cooking, set lasagne aside for 10 minutes before eating..

The salmon is very delicate and goes amazing with the spinach. Also, for the bechamel sauce we first infused the milk with rosemary, so that the filling then has this light scent of rosemary that goes great with the salmon. This special recipe comes from Belgian chef, Dirk De Cuyper. Now a resident of Fort Lauderdale, Florida, Dirk was formerly a sought-after chef creating delicious meals aboard luxury yachts. Try our easy to follow salmon & spinach lasagne recipe.

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