Leek, smoked salmon and cream cheese lasagna

Ingredients

6 servings

• 6 slices of Norwegian smoked salmon U
• 1 box of U lasagna pasta
• 2 leeks
• 50 cl liquid heavy cream
• 150 g fresh herb cheese
• 200 g grated Emmental cheese
• 1 small carton of béchamel sauce
• salt and pepper
• butter

Steps

1. 1

   Remove the green parts of the leeks, cut the leeks in half and rinse them under water. Thinly slice the leeks.

2. 2

   Melt a knob of butter in a pan, add the sliced leeks, and sauté for 5 minutes. Season with salt and pepper.

3. 3

   In a bowl, whisk the liquid crème fraîche with the cream cheese. Season with salt and pepper.

4. 4

   Cut the smoked salmon into strips. Preheat the oven to 210°C.

5. 5

   To assemble: cover the bottom of the baking dish with béchamel, arrange a layer of lasagna, cover with salmon, leeks, and cream. Repeat the process then finish with a layer of pasta, béchamel, and sprinkle with emmental on top. Bake for 35 minutes.