Salmon Lasagne


1hr 05m
Preparation/cooking time: ca. 35m + Gratinate: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 682 Kcal


Ingredients

  • 2 dl vegetable bouillon
  • a little pepper
  • 2 dl crème fraîche
  • 1 organic lemon, use grated zest only
  • 500 g skinned salmon fillets, dark layer of fat removed
  • 9 green lasagna noodles
  • 150 g mozzarella, broken into small pieces
  • 1 onion, finely chopped
  • a little olive oil
  • 300 g broccoli, cut into thin slices
  • 3 tbsp. water
  • 200 g cherry tomatoes, cut into quarters
  • 2 tbsp. lemon thyme, finely chopped
  • 2 pinches salt

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  • Heat the oil. Sauté the onions, adding the broccoli for a short time. Add the water, cover and simmer for approx. 3 mins. Stir in the tomatoes and thyme, season. Combine the crème fraîche, stock and lemon zest, season. Slice the salmon into thirds lengthways, cut crossways into approx. 1 cm thick pieces, season with salt.
  • Layer: Divide 4 tbsp of cream sauce into the prepared tin.
  • 1st layer: 3 lasagne sheets, 6 tbsp of cream sauce, 1/2 salmon, 1/2 the vegetable mix and 6 tbsp of cream sauce.
  • 2nd layer: 3 lasagne sheets, 6 tbsp of cream sauce, 1/2 salmon, 1/2 the vegetable mix and 6 tbsp of cream sauce.
  • 3rd layer: 3 lasagne sheets and 6 tbsp of cream sauce, Mozzarella, salt and pepper. Top with the remaining cream sauce.
  • Gratinate for approx. 40 mins. in the lower half of an oven preheated to 200°C.
  • Remove from the oven and leave to stand for a few moments before serving.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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