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

First, make the béchamel sauce for the lasagna. Let the butter melt and foam well in a high pan. Add all the flour at once and mix everything vigorously so that the flour and butter are well combined. Let it cook for another 2 minutes until it smells like cookies. Add half of the cold milk and whisk vigorously to remove the lumps and stir until you have a smooth, thick mass. Now add the rest of the milk and whisk until you have a thick white sauce. If you still have lumps, just use your hand blender for a moment. Season with pepper and salt and grate in some nutmeg. Whisk in half of the cheese. Drizzle in some lemon juice to freshen up the flavor of the sauce.

Preheat the oven to 190 °C.

Melt butter in a pan and briefly sauté the spinach until it has wilted. Place the spinach in a colander and squeeze out all the juice. Season with pepper, salt, and nutmeg. Grease your baking dish with oil or soft butter. Then cover it with a first layer of lasagna sheets, breaking or cutting them as needed so that the bottom is completely covered.

Cut the cod in half so you have finer pieces. Season well with pepper and salt. This way you can cover the entire bottom and lasagna sheets.

Pour a layer of béchamel sauce over this.

Place lasagna sheets on top, then spinach, and then asparagus. Again, a layer of béchamel sauce.

Place lasagna sheets on top again, a layer of sun-dried tomatoes, and finish with the béchamel sauce and the rest of the grated cheese.

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