How to Make a Lasagna With a Virginian Taste
Ingredients
White Sauce:
9 tablespoons butter or margarine
9 tablespoons flour
3 ½ liters (approx 1 gallon)
salt, black pepper and nutmeg to taste
Lasagna:
1 package lasagna “Isabela Direto ao Forno” (500g/18oz)1 kg / 36 oz salmon fillet4 tablespoons olive oil 3 garlic cloves, mincedjuice of 1 lemonchopped herbs to taste (rosemary, thyme, parsley, dill, etc.) 400g / 15oz sliced mozzarella cheese Parmesan cheese, grated salt
Preparation:
Start with the salmon and herbs. In a medium pan, arrange the salmon fillets and season with olive oil, garlic, lemon, herbs and salt. Cover with aluminum foil and bake in preheated (180º C/350º F) oven for 25 minutes. Remove from oven, cut the salmon fillets into slices and set aside.
Prepare the white sauce. In a medium saucepan, heat the butter or margarine and brown the flour. Add milk gradually, stirring constantly to avoid lumps. Salt to taste and season with chili pepper and nutmeg. Remove from heat and set aside.
Lay out the “Isabela Direto ao Forno” lasagna in a large, deep baking dish. Divide the lasagna strips into 4 parts, the white sauce into 5 parts, and the mozzarella slices and salmon slivers into 2 parts. Alternate layers of sauce and pasta as follows: white sauce, sliced mozzarella, lasagna strips, white sauce, salmon slivers, lasagna strips, white sauce, sliced mozzarella, lasagna strips, white sauce, salmon slivers, lasagna strips, white sauce and finally the parmesan cheese. Cover with foil and bake in oven at medium heat (200 º C / 395 º F) for 50 minutes. To brown the surface, remove the foil 10 minutes before removing from the oven.
Tip
For the perfect lasagna, always place the strips between layers of sauce and don’t forget to lay lasagna strips while still warm. For every 500g/18 oz of pasta use at least 3 ½ liters/1 gallon of sauce. To reduce preparation time, let the assembled lasagna sit for 10 minutes before placing in the oven.
Yield: 10 to 15 servings
* The recipe for “Isabela Direto ao Forno” lasagna salmon with herbs has been prepared by the experimental kitchen of Isabela *
