Lasagna of the Sea

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Ingredients

At a glance
Cheeses
Emmental
Goat Cheeses
Course
Entree
Serves
4
Dry or fresh lasagna, 6 sheets
5 leeks
7 oz grated emmental
Lemon pepper, salt, pink pepper
1 tbs. dill
1 cup heavy cream
9.5 oz salmon
1 Ile de France Goat Cheese

Methods/steps

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

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