Salmon Lasagna With Tomatoes And Shrimp

• 3 1/2 tbsp butter
• 1/3 cup all-purpose flour
• 1 1/4 cup vegetable stock
• 1 1/4 cup 2% or whole milk
• 1/2 cup dry white wine
• 2 None onions, diced
• 1 1/4 lb frozen leaf spinach, thawed, excess water squeezed out
• 1 pinch grated nutmeg
• 1 1/2 lb skinless salmon fillet
• 2-3 tbsp lemon juice
• 8 sheets lasagna, blanched
• 2-3 tbsp store-bought pesto
• 2 oz Gouda chese, grated
• 2 oz Mozzarella cheese, chopped
• 1 tbsp olive oil
• 12 None raw prawns, tail-on
• 1 clove garlic, chopped
• 2/3 lb cherry tomatoes, halved

1. Preheat oven to 350u0b0F. Grease a 9 x 5 inch baking dish. For bechamel sauce, melt 3 tbsp butter, add flour and cook briefly. Add stock and milk, stirring. Bring to a boil and cook for 3-5 mins. Add wine and season. Set aside.
2. Meanwhile, heat remaining butter and saute 1/2 the onions until transparent, stirring. Add spinach, bring to a boil, season and add nutmeg. Season salmon and sprinkle with 1-2 tbsp lemon juice.
3. To assemble lasagna, spread 2 tbsp bechamel in prepared pan, lay 2 lasagna sheets on top and spread with 2 tbsp sauce. Spread 1/2 spinach on top then lay 2 more sheets of lasagna on top and spread with 2 tbsp sauce. Place salmon on top, spread with pesto then 2 tbsp sauce. Lay 2 sheets lasagna on top, spread with 2 tbsp sauce and add remaining spinach and 2 tbsp sauce. Finish with 2 sheets lasagna and remaining sauce. Sprinkle with cheeses then bake for 30-40 mins.
4. Meanwhile, heat olive oil and saute prawns for 3 mins, tossing regularly. Add remaining onion, garlic and tomatoes. Season and add 1 tbsp lemon juice.
5. Remove lasagna from oven, divide into portions and arrange on serving plates. Top with prawns and sauce.

butter, flour, vegetable stock, milk, white wine, onions, frozen leaf spinach, nutmeg, salmon fillet, lemon juice, lasagna, storebought pesto, gouda chese, mozzarella cheese, olive oil, prawns, clove garlic, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/18815 (may not work)