Salmon, spinach & kale lasagne

My boyfriend made this for me one night after my course to show me his support to feed my brain. It was so yummy! 

Maybe serve it with a green leafy side salad. 

Serves 4

Ingredients

200 g lasagne sheets (you could use gluten free)

200 g fresh salmon fillets, peeled, boned & diced

2 handfuls baby leaf spinach

1 tbsp x olive oil

Salt & pepper

Optional: 1 cup x flower sprouts

White sauce:

1 tbsp x butter

1 tbsp x plain flour

1/4 litre milk

4 tbsp x grated cheddar cheese

1/4 tsp x grated nutmeg

Instructions

1. Preheat oven at 180C & butter lasagne baking pan. 

2. Heat olive oil in frying pan over a low heat. Add salmon & spinach, stirring occasionally leave to cook gently until soft. Season with salt & pepper. 

3. If adding flower sprouts, steam or boil them for 4 minutes and add to the salmon & spinach mix. 

4. To make white sauce, in a sauce pan melt the butter over a medium heat. 

5. Add the flour to the butter and mix in thoroughly for about 1 minute. 

6. Slowly add the milk to the butter & flour mix, ensuring it is fully mixed in before adding more milk.  Constantly stir until it thickens into a creamy consistency. Remove from heat & add nut meg. 

7. Take a ladle of the white sauce & mix it into the fish & salmon mix. 

8. Pour half the salmon mix into the baking pan, spreading it out evenly across the pan. Place one layer of lasagne sheets over the salmon mix. Pour some white sauce over the lasagne sheets. Pour the second half of the salmon mix over, layer the lasagne sheets and then white sauce over the top. 

9. Sprinkle the cheese across the top of the dish. 

10. Bake in the oven for 40 minutes until golden on the top.