Salmon and Spinach Lasagna

First take the spinach and wash it in hot water to blanch it, drain and set aside.

Chop the garlic and brown in a frying pan with the oil and before it gets colored add the spinach and we will be begging until q poached.

Once sautéed, add the oat flour and toast a little, to make a béchamel sauce. Once browned we add the milk little by little and stirring to remove the lumps, you can add more or less milk depending on the consistency you like. Before finishing, add the ground pepper, nutmeg and a little salt, taking into account that the salmon will be added later.

Once the béchamel sauce is ready, we proceed to assemble. In a baking pan we assemble layer by layer.

In the base of the mold I put a little tomato to stick the pasta plate, I put a little bechamel sauce with spinach, a slice of chopped salmon, a little tomato and another lasagna plate and so on, at the end we put the cheese on top to gratin.

Once finished, bake for about 20 minutes (or as recommended on the box) at 180°.

And enjoy, enjoy.