Salmon and spinach lasagne for one

Ingredients

For 1 serving

• Egg pasta60 g
• Salmon fillet80 g
• Spinach150 g
• Reduced-fat milk120 ml
• All-purpose flour8 g
• Parmigiano Reggiano5 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs, fish,

In season: March – May, October – November

Method

1. Preheat the oven to 190 °C (conventional). Wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 3 minutes, until soft; squeeze it hard and chop it roughly.
2. Remove the skin and any bones from the salmon fillet and cut it into cubes of about 1.5 cm.
3. In a small pan whisk the flour into the cold milk with a grating of nutmeg and a pinch of salt; cook over medium heat, whisking, for 3–4 minutes, until the sauce thickens and coats the spoon.
4. Bring a small pan of salted water to the boil and blanch the egg pasta sheets for one minute; drain and lay them on a tea towel.
5. Spread a spoonful of sauce in the cocotte, then layer pasta sheet, sauce, spinach and salmon; finish with sauce and grated Parmigiano Reggiano.
6. Bake at 190 °C for 25 minutes, until the top is golden and bubbling at the edges; rest for 5 minutes before serving.