SMOKED SALMON & LEEKS Lasagna / Homemade - frozen item

900 gr - 2 Portions size

A rosé from Provence, with its light body and crispy acidity, is a delightful pairing with this dish. Also try a Sauvignon Blanc Semillon blend, a Gavi Cortese or a young Soave Classico

INGREDIENTS
Semolina Flour - "00" Flour - Egg - Smoked Salmon - Leek - Saffron - Butter - Milk - Nutmeg - Cinnamon - Black Pepper -Wine

COOKING INSTRUCTION

Defrost the Lasagna for 3 hours or cook it frozen
Heat the oven at 420 F - Cook until gold and brown 
35 / 45 minutes ish (depending of the oven) or until 54 Celsius at the heart

Rest 10 minutes before serving