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Leeks
Smoked salmon lasagna
Author:
5/15
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Preparation
15
Baking
30
Portions
6
Freezing
Yes
Calories
482
Sodium
477 mg
Protein
29 g
Fiber
2 g
Cholesterol
Fat
21 g
Sugar
Carbohydrate
45 g
Iron
2 mg
Calcium
294 mg
Ingredients
Preparation
Ingredients
12 lasagna pastas
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
500 ml (2 cups) of 2% warm milk
2 packages of 120 g each of smoked salmon
375 ml (1 1/2 cup) of grated italian cheese
60 ml (1/4 cup) of butter
60 ml (1/4 cup) of flour
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Smoked salmon lasagna
From
Nov 20
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Jan 01
Preparation
Preheat oven at 350°F (180°C).
In a casserole filled with boiling salted water, cook lasagna pastas al dente. Drain.
Meanwhile, melt butter at medium heat in a small casserole. Cook leeks for 2 to 3 minutes.
Add flour and cook for 1 to 2 minutes while stirring.
Gradually add warm milk while whisking. Bring to a boil, then simmer 3 to 5 minutes at low heat. If desired, add dill.
In a baking plate of 33 cm x 23 cm (13 inches x 9 inches), pour a bit of sauce. Cover with 3 lasagna pastas, then cover with a quarter of the remaining sauce and a third of the smoked salmon. Repeat two times. Cover with remaining pastas, then with remaining sauce. Garnish with cheese.
Oven bake for 18 to 20 minutes.
Set oven at broil and continue cooking for 2 to 3 minutes, until cheese roast.
Chef's notes
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