8 no-boil egg lasagna sheets
2 x 125g cans Rio Mare Salmon Fillets in Brine
250g fresh ricotta
200g blanched, squeezed spinach
1 liter ready-made bechamel
1 clove garlic
50g extra virgin olive oil
milk as required
salt and pepper to taste
1. Sauté the garlic in a small frying pan with 40g olive oil. Add the spinach, season with salt and leave for a few minutes until the flavours amalgamate. Take off the flame and remove the garlic. Place the spinach in a bowl, mix with the ricotta and add a little grated Parmesan cheese and a drop of milk to obtain the desired consistency.
2. Pour the bechamel into a bowl and add three Tbsp of milk to make it a little more fluid. Add the remaining Parmesan cheese and pre-heat the oven to 200°C.
3. Lightly oil a medium-sized baking dish with the remaining oil. Layer with 2 lasagna sheets and spread some of the béchamel on top . Top with the drained, flaked salmon. Add two more pasta sheets, top with the spinach and ricotta mixture and another layer of béchamel, Parmesan cheese and salmon. Finish the process with the last layer of pasta and béchamel sauce and cover.
4. Bake in a hot oven for 25 minutes or until the surface is crisp and golden