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Ingredients
Lemon Béchamel
7 tbsp unsalted butter, plus extra for greasing
7 tbsp all-purpose flour
4 cups whole milk
1 tbsp Dijon mustard
1 large lemon, zest and juice
2 leeks (white part only), thinly sliced
3 ½ cups baby spinach, fresh
2 garlic cloves, finely chopped
Salt, to taste
Lasagna
8–10 no-boil or regular lasagna sheets
2 packs (approx. 200g) Canada Smoked Fish Traditional Smoked Salmon, cut into small squares
1 cup mozzarella cheese, grated
2 cups Parmesan cheese, grated
4 sprigs fresh dill, chopped
Freshly ground black pepper, to taste
Instructions
1. Prepare the Noodles
If using regular noodles or no-boil, cook according to package directions.
2. Make the Lemon Béchamel
In a heavy-bottomed saucepan over medium heat, melt 5 tbsp of butter. Whisk in the flour and cook for 1–2 minutes to remove the raw flavour. Gradually add the milk while whisking to avoid lumps. Cook for 8–10 minutes, stirring constantly, until the sauce thickens. Stir in Dijon mustard, lemon zest, juice, and a pinch of salt. Set aside.
3. Cook the Vegetables
In a separate pan, melt the remaining 2 tbsp of butter. Sauté the leeks for 2–3 minutes until softened. Add garlic and cook for another 2–3 minutes. Stir in spinach a handful at a time and cook until wilted. Drain any excess liquid. Set aside.
4. Assemble the Lasagna
Preheat oven to 350°F (175°C). Butter an 8x8-inch (or similar) baking dish.
Spoon a layer of béchamel on the bottom.
Add a layer of noodles, followed by some of the spinach-leek mixture, smoked salmon, mozzarella, and Parmesan.
Repeat layers two more times, finishing with béchamel, salmon, and cheese on top.
5. Bake
Bake uncovered for 45 minutes or until golden and bubbling. To check doneness, insert a fork—if it goes through easily, it’s ready.
6. Garnish & Serve
Sprinkle with fresh dill and serve warm with a crisp green salad or lemon-dressed arugula.
Tip: For added tang, add additional lemon juice and zest to the béchamel.
