Step 1: Preheat the oven

Preheat your oven to 200°C (400°F).

Step 2: Prepare the salmon

Season the salmon fillets with salt and pepper. Bake or pan-sear them for 8-10 minutes until just cooked. Flake the salmon into large chunks and set aside.

Step 3: Wilt the spinach

In a large skillet, wilt the spinach over medium heat. Drain any excess liquid, chop finely, and mix with ricotta, Parmesan, nutmeg, salt, and pepper.

Step 4: Make the béchamel sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly to avoid lumps. Add the bay leaf and simmer for 5 minutes until thickened. Season with salt and pepper, then remove the bay leaf.

Step 5: Assemble the lasagne

Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer with lasagne sheets, spinach and ricotta mixture, flaked salmon, and more béchamel sauce. Repeat the layers, finishing with a generous topping of béchamel sauce and mozzarella cheese.

Step 6: Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbling.

Step 7: Serve

Let the lasagne rest for 5 minutes before slicing. Garnish with fresh parsley or basil if desired.