Cut salmon fillet diagonally into slices about 1 cm thick and sprinkle with juice of one lemon. Remove stems from wild garlic leaves, rinse and rub dry. Preheat oven to 170 °C. Butter a square gratin dish (capacity about 2 1). Lightly sweat flour in butter while stirring. Add milk and cook until creamy. Remove the sauce from the stove, season with salt, pepper and nutmeg (freshly grated). Layer the sauce, lasagna sheets, wild garlic and salmon alternately in the mold, starting and finishing with a layer of pasta sheets. Spread sauce on the last layer of pastry sheets and sprinkle with cheese. Bake lasagna in the oven (middle rack / wire rack) for about 25 min.
What of the lasagna is not eaten on the spot, you can enjoy later cooled.
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