Medium

Fresh cream

Preheat oven to 210°C. Defrost spinach well in advance.

Put a little butter in a rectangular or square ovenproof dish, then a layer of lasagne, a layer of salmon, a layer of spinach and a little Parmesan.

Repeat the process until all the ingredients have been used up.

Pour in the liquid cream, seasoned with salt and pepper.

Add a little Parmesan and bake in a hot oven for 25 minutes.