Darégal

Instructions

Serves 4

1. Heat the sorrel with cream in a saucepan. Cook it on low heat for 5 minutes.
2. Beat an egg in a salad bowl. Add the ricotta, half of the Parmesan and the sorrel. Salt and pepper. Mix well.
3. Prepare the béchamel sauce: melt the butter in a saucepan, add the flour and whisk. Cook 2 minutes. Gradually add the boiling Gloria milk without stopping to mix. Salt and pepper. Set aside.
4. Preheat the oven to 200°C (thermostat 7).
5. Shred the salmon in pieces.
6. Precook the lasagna al dente in a large pot of salted boiling water for 5 minutes. Drain them laying flat on a towel.
7. Oil a gratin dish. Spread out the lasagna, cover with the sorrel and salmon stuffing.
8. Repeat the operation until there are no more ingredients.
9. Top with the béchamel sauce. Cover with the rest of the Parmesan.
10. Cook 30 minutes.
11. Serve immediately.