Title: Lasagna with zucchini and salmon
Ingredients
for Lasagna with zucchini and salmon
350 g lasagne sheets
4 salmon steaks about 150 g each skinless and boneless
4 courgettes
400 g fresh goat cheese
1 untreated lemon
4 sprig of dill
6 c. tablespoons olive oil
salt pepper
Summary
for Lasagna with zucchini and salmon
Preparation
for Lasagna with zucchini and salmon
1 Preheat the oven th.7 (200 ° C).
2 Zestez lemon and squeeze. Cut the diced salmon flesh. Throw in 4 c. tablespoons olive oil and lemon zest. Salt and pepper. Mix the cheese chrèvre with lemon juice.
3 Remove the ends of the zucchini and cut them into thin slices.
4 Heat a skillet over medium heat with the remaining olive oil. Make brown the zucchini slices about 3 minutes per side. Drain them on paper towels.
5 Cook the lasagna. Drain and place them on a sheet. Take small sprigs of dill.
6 Spread a layer of lasagna in the dish. Pour in half of the salmon cubes and half the zucchini. Put a layer of lasagne sheets and spread half of the goat cheese on it. Put a layer of lasagna noodles, remaining salmon, and lasagna and the rest of goat cheese.
7 Bake for 10 min.
8 Take the dish and sprinkle the dill sprigs. Serve immediately.
