Delicious and quicker to make than traditional lasagne
For 4 people
200g cooked salmon
6 lasagne sheets
1 teaspoon nutmeg
salt and pepper
bunch of dill
100g grated cheddar
Peel and slice the courgettes
Heat the butter in a saucepan on medium heat. When melted add the flour, mix and let it cook 1 minute. Add the milk little by little meanwhile mixing. Add the nutmeg, salt and pepper. Cook for a few minutes until it gets thicker. Keep mixing. Once thicken, remove from the heat and let it cool.
Spread a layer of lasagna sheet and a layer of courgette in an oven dish.
Mix the ricotta in the béchamel sauce and add dill thinly chopped. Season with salt and pepper.
Cover the courgette with half of the ricotta sauce. Spread the salmon over. Then add the last layer of courgettes. Cover with the lasagne sheets. Spread the other half of the ricotta sauce.
Sprinkle the grated cheddar on top.
Cook at 180C for 35 minutes.