Boil the lasagna for 5 minutes.
Cook the salmon in water for 8 minutes.
Cook the leeks in a pan for 20 minutes.
Lay down 1 lasagna sheet. Add Ile de France goat cheese, pink pepper, lemon pepper, salmon and cream.
Repeat step 4.
Sprinkle with grated emmental.
Cook in the oven at 350°F for 25-30 minutes