Lasagna with cod, spinach, asparagus and sun -dried tomatoes

First make the bechamel sauce for the lasagna. Melt the butter and foam well in a high pan. Add all the flour in one go and mix everything well so that the flour and butter are homogeneously mixed. Let it bake for 2 minutes until it smells like cookies. Add half of the cold milk and stir away the lumps with a beater and stir until smooth, thick mass. Now add the rest of the milk and stir with the beater into a bound white sauce. If you still have lumps, just put your hand blender in it. Season with salt and pepper and grate nutmeg. Beat half of the cheese. Drizzle some lemon juice to freshen up the taste of the sauce.

Preheat the oven to 190 ° C.

Melt butter in a pan and simmer the spinach until it has shrunk. Put the spinach in a colander and squeeze out all the gravy. Season with pepper, salt and nutmeg. Grease your baking dish with oil or soft butter. Then cover them with a first layer of lasagne sheets, break or cut them each time so that the bottom is completely nicely covered.

Cut the cod in half so that you have finer patches. Season well with salt and pepper. In this way you can cover the entire bottom and lasagne sheets.

Pour a layer of bechamel sauce over this.

Place lasagne sheets on it, then spinach and then asparagus. Another layer of bechamel sauce.

Place lasagne sheets on it again, a layer of sun -dried tomatoes, and finish with the bechamel sauce and the rest of the grated cheese.

Put in the preheated oven at 190 ° C for 25 minutes and let the cheese color nicely.