Clean broccoli, rinse and divide into small roses. Cook in ½ liter of boiling hot salted water for 3-5 min. Then drain, reserving the vegetable water.
Peel and finely dice onion. Heat fat in a saucepan.
Sauté onion until translucent. Sprinkle with flour and sauté while stirring. Extinguish with whipping cream, milk and vegetable water. Bring to a boil and simmer at low temperature for about 10 minutes. Season sauce with salt, pepper and a pinch of nutmeg.
Rinse salmon fillet, dry and cut into cubes. Sprinkle with juice of one lemon. Grate cheese finely. Rinse dill and chop finely. Stir cheese and dill into sauce.
Spread quarter of sauce evenly on bottom of a gratin dish (rectangular if possible). Place 4 lasagna sheets on top. Spread half broccoli and half salmon evenly on top. Baste with ¼ cup sauce. Top with 4 lasagna sheets, rest broccoli and salmon. Pour another quarter of sauce on top. Place remaining lasagna sheets on top and spread remaining sauce evenly on top.
Bake the lasagna in the heated oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 45 minutes. Cover in the last 15 minutes if necessary.
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