Ingredients (6 persons):
400 g of carrots (about 6 carrots)
400 g turnips (about 8 small turnips)
400g leeks (about 3 large leeks)
2 shallots
1 large onion
1 yellow pepper
3 tablespoons olive oil
1 teaspoon curry
1 teaspoon ginger
Salt and pepper
600g salmon
9 sheets of lasagna without precooking
50 ml Béchamel sauce (butter, flour, milk)
200g grated cheese
Preparation:
Peel the carrots, turnips and leeks (leaving only the white) and cut into small dices.
Cut the yellow pepper, the onion and the shallots into dices too.
Cook the vegetables together with the shallots and the onion in a large skillet in olive oil for twenty minutes. Add curry, ginger, salt and pepper and mix.
Meanwhile, cook the flaked salmon in a pan for about ten minutes. Add salt and pepper.
Prepare the béchamel sauce.
Once the vegetables and the salmon are cooked, coat the bottom of a large baking dish with a third of the béchamel sauce.
Put 3 lasagna sheets on top of the béchamel, spread half the vegetables and half the salmon.
Cover with 3 more lasagna sheets, which you cover with another third of béchamel sauce, and the other half of the vegetables and the other half of the salmon. Finally, cover with 3 more sheets of lasagna and spread the remaining béchamel sauce. It is important that the lasagna sheets are well impregnated with béchamel to facilitate the cooking.
Finish by covering the lasagna with grated cheese.
Bake for 30 minutes at 180 ° C.