Salmon and spinach lasagna

1. Cut the salmon fillets in eight and marinate with 6 tablespoons of soy sauce and the crushed garlic for 1 hour.

2. Prepare the béchamel: heat butter in a saucepan. Add in the flour and mix. Let brown and and the cold milk. Stir constantly until thickened (about 5-6 minutes). Adjust seasoning with salt, pepper and nutmeg.

3. Thaw the spinach and heat them with butter, 1 tablespoon of soy sauce, pepper and nutmeg. Heat the oven to th. 7/8 - 220°C.

4. In a buttered gratin dish, alternate layers of lasagna, salmon, spinach and béchamel. Finish with a layer of  béchamel, sprinkle mozzarella slices. Bake for about 20 minutes.

Photo credit: Sucré Salé