Salt the cubes of fish, sprinkle them with lemon juice and pepper, cover with plastic wrap and refrigerate.
Wash the spinach and cut it into strips.
Finely dice the onion and garlic. Sauté in butter in a saucepan until the spinach has wilted.
Preheat the oven to 200°C (180°C if it’s a fan oven, gas mark 3)
Stir together the crème fraiche, cream and Bonny Full Cream Evaporated Milk.
Grease the baking dish.
Spread 1 tbsp of the cream mixture in the bottom of the baking dish and cover it with a layer of lasagna noodles. Then spread with 1/3 of the spinach leaves and salmon cubes and sprinkle with parmesan. Repeat the process and top with lasagna noodles.
Cut the mozzarella into slices and spread with the remaining cream mixture over the noodles.
Bake on the middle rack in an oven preheated to 200°C (180°C if it’s a fan oven, gas mark 3) for about 40 minutes until golden brown.