This butternut squash lasagna is a cozy and comforting vegetarian pasta recipe. Layers of roasted butternut squash, spinach, goat cheese and lasagna all come together beautifully in an incredibly saucy and creamy bechamel sauce.
Leek, salmon and cheese lasagna
Ingredients:
- 1 onion
- 200 g leek (approximately 1 leek)
- 1 tsp olive oil
- 150 g salmon fillet
- 200 ml double cream
- 40 g grated cheese of your choice
- 5 sheets of lasagne
- freshly ground salt & pepper
Preparation:
- Finely slice the onion and leek.
- Heat a large skillet over medium heat with a drizzle of olive oil. Brown the onion and leek over low heat for around ten minutes.
- Preheat the oven to 200°. Pre-cook the salmon wrapped in baking paper for 10 minutes.
- Once pre-cooked, add it to the onion and leek mixture. Add the double cream, salt, pepper and grated cheese (reserve a little to brown the lasagna). Mix and remove from heat.
- Place a spoonful of this preparation at the bottom of the Monbento x Peugeot Saveurs Metal Lunch Box. Add a sheet of lasagna and repeat the operation until the Lunch Box is full. Finish with a layer of leek and salmon mixture then the remaining grated cheese.
- Bake in the oven preheated to 180° for 25 to 30 minutes. At the end of cooking, sprinkle with chopped fresh parsley.
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