Salmon lasagna

preheat the oven to 180˚C. place the salmon in a baking dish and drizzle with some olive oil, capers, finely chopped dill, and white wine. bake the salmon for 8 minutes in the oven, then let it cool. break the salmon into pieces and mix in the dill and capers.

heat 1 tablespoon of oil in a frying pan over medium heat. then add the finely chopped leek and 1 tablespoon of water. cook the leek until softened.

melt the butter in a saucepan over low heat. once the butter is melted, add the flour. stir the flour in with a spatula and cook for 1 minute. gradually add the milk while continuing to stir with a whisk. then, add salt and pepper to taste.

spread a layer of béchamel sauce over the bottom of a greased baking dish. cover the béchamel sauce with 3 sheets of lasagna. spread a layer of salmon and leek over the béchamel sauce and cover with lasagna sheets. repeat until the baking dish is filled. finish with a layer of béchamel sauce. sprinkle the top layer of béchamel sauce with the grated Parmesan cheese.

bake the lasagna in the oven for 25-30 minutes, until the top is golden brown.