Salmon and Pesto Genovese Lasagna with Sautéed Vegetables

Serves: 6

Prep time: 20min

Cooking time 25-30

4 tbs Olive oil

1 onion sliced julienne (fine, even, long slices)

1 celery stalk sliced julienne

1 carrot sliced julienne

1 zucchini sliced julienne

1 eggplant sliced julienne

1 leek, sliced julienne

300gr diced, skinned fresh salmon fillets, bones removed

250gr Barilla lasagna sheets

190gr Pesto genovese

Bechamel

1.5lt milk

100gr butter

100gr flour

Salt and Pepper

Method

Preheat oven to 180c. sauté all vegetables one by one in a large frying pan with 2 tablespoons of olive oil (starting with onion, then celery, carrot, zucchini, eggplant and leek). Add a little salt and pepper and cook for a further few minutes. set aside to cool. In a large frying pan add a little olive oil and sear the salmon on both sides. Don’t cook it through. Season and set aside. For the lasagna, in a rectangular baking dish, spread a layer of béchamel (see method below) on the bottom of the dish then add lasagne sheets to cover. Add another layer of béchamel then a little of the salmon and vegetables. Dot the pesto on top. repeat the process four times, ending with a layer of béchamel. Bake lasagna in preheated oven for 20-30 minutes and allow at least 5 minutes before serving.

Method for Béchamel

Add milk to a pot and bring to the boil. In a separate pot, place butter and heat gently to melt. Add flour to the butter and cook stirring over low heat for a few minutes. once the milk is boiling, transfer a little at the time to the butter mixture whisking at all times to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve before using it in the lasagna.

Chef’s Note

A traditional lasagne should be soft, moist and “a little wobbly.” The key is to make your béchamel sauce a little runnier than usual when using dried pasta sheets. This allows the pasta sheets to cook properly, with enough moisture to ensure they remain soft and tender. Letting it rest for about 10 minutes before serving will set the dish without it totally collapsing. this is a stunning dish for a special dinner and well worth the effort.

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