To make the salmon lasagna, first prepare the béchamel: pour the milk into a saucepan, flavor it with nutmeg (1) and a pinch of salt, and heat it over low heat. Meanwhile, put the butter in ...

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Cut the lasagne sheets in half lengthways ... Trim the spring onions and finely chop with the spinach and half the salmon. Finely grate the lemon zest, then the Parmesan, keeping them separate.