Salmon And Pesto Lasagna

• 4 tbsp butter
• 2 None medium onions, peeled and diced
• 1 1/2 lbs spinach
• None None Freshly grated nutmeg
• 3 tbsp all purpose flour
• 3 cups 2% milk
• 1/2 cup heavy cream
• 1 tbsp vegetable bouillon
• 1 3/4 lb salmon fillet, skin removed, cut into pieces
• 1-2 tbsp lemon juice
• 12 sheets lasagna noodles, cooked, or no boil noodles
• 3 tbsp green pesto
• 4 oz Cheddar, shredded
• 4 oz mozzarella, diced
• 1 tbsp oil
• 12 None medium shrimp. peeled
• 3/4 cup cherry tomatoes, halved
• 1 clove garlic, peeled and crushed

1. Preheat the oven to 325u0b0F. Melt 1 tbsp butter in a saucepan and saute half the diced onion until softened. Add the spinach and 1/2 cup of water and simmer for 15 mins, stirring occasionally. Drain and season with salt, black pepper and nutmeg.
2. In a separate saucepan, melt 3 tbsp butter. Add the flour and cook for 2 mins. Stir in the milk, cream and bullion and bring to a boil. Simmer for 5 mins. Season with salt and black pepper.
3. Drizzle the salmon with lemon juice and season with salt and black pepper. Add half the sauce into the bottom of a lasagna dish. Top with half the spinach, half the lasagna sheets and half the pesto. Arrange the salmon on top, then top with the remaining spinach, pesto and lasagna. Pour over the remaining sauce and top with the cheeses. Bake for 40-45 mins, until the cheese is golden and bubbling.
4. Heat the oil in a skillet and cook the shrimp for 4 mins, turning. Add the tomatoes, garlic and remaining onion and cook for 1 min, season with salt and black pepper. Top the lasagna with the shrimp and tomatoes.

butter, onions, spinach, nutmeg, flour, milk, heavy cream, vegetable bouillon, salmon fillet, lemon juice, lasagna noodles, green pesto, cheddar, mozzarella, oil, shrimp, cherry tomatoes, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/17616 (may not work)