Béchamel:
Sauté finely chopped onions in butter, dusted with the flour and sweat over a mild heat for 2 min. Extinguish with the white wine. Cool the roux and pour in the hot milk and boil ½ H. Continue to stir gradually until boiling and season heartily with the spices.
! Vary the amount of flour according to the intended use! Preparation Paradeiser sauce: fry bacon cubes in oil and sweat onions and root vegetables. Sprinkle with a little sugar and caramelize.
Tomatoize and extinguish with red wine.
Add the tomatoes and cook gently. Season with pepper & salt and honey and herbs.
Preparation of leeks:
Rinse and trim the leeks carefully and sauté in a tiny bit of butter with chopped onions, deglaze with vegetable soup and sauté until soft in about 1 min. Add chopped walnuts if necessary and season with pepper & saltand nutmeg.
Spread the raw lasagna sheets evenly in a buttered gratin dish and top with the leeks and salmon. Spread the sauces evenly over the and so layer at least 3 layers on top of each other. Cover with sliced mozzarella and gratinate at approx. 200 C in the oven for approx. 25 min.
Our tip: Use bacon with a fine, smoky note!
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