Salmon lasagna with spinach

Heat the olive oil in a frying pan over medium-high heat. Add the chopped yellow onion and sauté briefly. Then add the pieces of salmon, cumin powder, garlic powder, onion powder, black pepper, and salt. Cook until the salmon is lightly pink.

Add the fresh spinach to the salmon mixture and mix well. Cook until the spinach is wilted.

Melt the butter in another pan over low heat. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk and water, and stir until smooth. When it thickens, add the cream cheese and Parmesan cheese. Stir with a whisk until smooth. Season the bechamel sauce with salt and pepper.

Take an oven dish and cover the bottom with a layer of bechamel sauce. Layer lasagna sheets and then one-third of the salmon mixture. Add some mozzarella and pour some bechamel sauce over it. Add another layer of lasagna sheets, followed by some of the salmon mixture, mozzarella, and bechamel sauce. Repeat with another layer of lasagna sheets, the remaining salmon mixture, mozzarella, and bechamel sauce.

Sprinkle grated mozzarella over the top and place mozzarella slices on it.

Cover the baking dish with a sheet of parchment paper and then a layer of aluminum foil. Place the salmon lasagna in a preheated oven at 200 ℃ (392°F). Bake for 30 minutes. Remove the parchment paper and aluminum foil. Return the salmon lasagna to the oven and bake for an additional 10 minutes.