Salmon and ginger lasagne - Ricetta - Cannamela

Ingredients

• 150 g fresh egg pasta for lasagne
• 300 g sliced smoked salmon
• 200 g grilled courgettes cut lengthways
• 3 teaspoons Cannamela ground ginger
• 250 g milk
• 250 g vegetable stock
• 40 g flour
• 40 g butter
• 30 g grated Parmesan cheese
• salt
• 1 tablespoon Cannamela pink berries