Recipe: soft salmon lasagna

Peel the onion, carrot and celery and cut them into small dice. Squeeze the lemon.
Sauté the vegetables in a little butter. At the end of cooking, add the lemon juice. Set aside.
Cook the salmon in court-bouillon for a few minutes then crumble it. Add the fish to the vegetable mixture and sprinkle with dill. Season with salt and pepper.
Prepare the béchamel by melting the butter in a saucepan. Add the flour off the heat and stir vigorously. Add the milk little by little while stirring constantly. Let thicken for about 10 minutes. Season with salt, pepper, and nutmeg!
Begin assembling the lasagnas:
Lightly oil a gratin dish, put a tiny bit of béchamel at the bottom to prevent sticking and place your lasagna sheets. On the lasagnas, spread in order: the béchamel, the shredded salmon and a little parmesan, again lasagna sheets, etc... over several layers. Finish with béchamel and parmesan, being generous with the parmesan.
You can also sprinkle with grated gruyère, if you wish.
Bake for 30 minutes at thermostat 6.