450g frozen spinach (approx 1lb)
5 dl milk (2 cups)
2 tbsp flour
4 oz shredded mozzarella (we used more, but then I like a lot of cheese in my lasagna :-)
450g salmon (approx 1lb)
12 lasagna pasta thingies (yeah, I know they have a proper word, but can't think of it right now :-P )
Preheat the oven to 200C/390F
Defrost the spinach in a pot.
Add 4dl milk (all but half a cup) and bring to a boil.
Mix the rest of the milk with the flour. Slowly stir this mix into the sauce.
Let the sauce simmer for 2 minutes.
Add half the cheese, add salt, pepper and spices according to taste.
Cut the salmon in bite-size pieces.
Cut the tomatoes in slices.
Build the lasagna in an ovenproof dish: spinach bechamel, lasagna, tomato and salmon. Repeat and end with a layer of spinach bechamel.
Put the rest of the cheese on top.
Bake the lasagna for 30 minutes.
Serve with bread.