Salmon lasagna with béchamel

• To make the salmon lasagna, start by preparing the béchamel.

  In a small saucepan with a heavy bottom, melt the butter over medium heat, taking care not to let it start to fry.

  As soon as it has completely melted and become liquid, add the flour (previously sifted) all at once, stirring immediately with a wooden spoon.

  You will see that after 2-3 minutes a sort of hazelnut-colored paste will form, called a “roux,” which you should continue to stir for about 1 minute until it takes on a slightly golden color and begins to sizzle.

  Lower the heat and pour the warm milk into the roux in a thin stream, not too quickly, while stirring the mixture with a wooden spoon and making sure to reach the corners of the saucepan.

  The béchamel will be ready as soon as it begins to boil; it will take about 5 minutes, until you obtain a consistency similar to pastry cream.

  Remove it from the heat and season with a pinch of salt and a grating of nutmeg.

• You are now ready to assemble your lasagna. Pour one ladle of béchamel onto the bottom of a rectangular baking dish (8×12 in) and spread it evenly over the surface. Then lay down the first sheet of lasagna. Pour another ladle of béchamel over it and spread evenly.
  Cover with the smoked salmon slices cut into small squares. Season with a grind of pepper and grated Grana Padano cheese. Repeat the layers until all the ingredients are used. Cover the last layer with béchamel, a few pieces of smoked salmon, grated Grana Padano and a grind of pepper. Bake at 356°F for about 40 minutes. The top should become nicely golden. Serve your salmon lasagna hot!