8 lasagne sheets
200 g/7 oz creamed spinach
100 g/4 oz gravlax in thin slices
12 slices Västerbottensost
Grated rind from 1⁄2 lemon
Boil the lasagne sheets until they are “al dente”. Warm the spinach.
Layer the folded sheets of lasagne with spinach, cheese and gravlax. Scatter with grated lemon rind. Garnish with dill and freshly milled pepper.