Half a package of lasagna noodles
One and a half pounds of cooked salmon (or cod or corvina)
One clove of garlic
One tablespoon of oregano
One chopped onion
One tablespoon of margarine
Two cups of peeled and seeded tomatoes
Two tablespoons of white sauce
One handful of spinach
One serving spoon of olive oil
200 grams of grated mozzarella cheese
Salt, black pepper, and parsley to taste
Half a package of lasagna noodles
One and a half pounds of cooked salmon (or cod or corvina)
One clove of garlic
One tablespoon of oregano
One chopped onion
One tablespoon of margarine
Two cups of peeled and seeded tomatoes
Two tablespoons of white sauce
One handful of spinach
One serving spoon of olive oil
200 grams of grated mozzarella cheese
Salt, black pepper, and parsley to taste
Fry the garlic, oregano, and onion in the margarine
Add the blended tomatoes, season with salt and black pepper, and cook until thickened
Set aside
Cool the cooked salmon by hand and remove any bones
Mix one tablespoon of white sauce with the salmon, seasoning with salt and black pepper
Set aside
Cook the spinach leaves in a steamer and pat them dry with paper towels
Fry the spinach in olive oil, seasoning with salt and black pepper
Set aside
Assemble: spread a generous amount of tomato sauce at the bottom of a baking dish and create a layer of pasta
Cover with spinach and top with white sauce
Distribute the salmon evenly and cover again with white sauce
Finish with a thick layer of white sauce, mixed with salmon, spinach, and a bit of tomato sauce
Sprinkle with mozzarella cheese
Bake in a medium oven for about an hour
Serve immediately.
