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🍝 Zucchini Salmon Lasagna

392 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 tbsp olive oil
• 300 g yellow zucchini
• 300 g green zucchini
• 5 sprigs thyme
• 4 eggs
• salt
• pepper
• 500 g salmon fillet
• 1 tbsp lemon juice
• 60 g parmesan block (30% fat in dry matter)

Instructions

1. 1. Peel the shallots and chop them finely.
2. 2. Heat the olive oil in a pan.
3. 3. Add the shallots to the pan.
4. 4. Sauté the shallots for 3 minutes over medium heat.
5. 5. Wash the zucchini thoroughly.
6. 6. Slice the zucchini lengthwise into thin slices.
7. 7. Wash the thyme and shake it dry.
8. 8. Pluck the thyme leaves from the stems.
9. 9. Whisk the eggs in a bowl.
10. 10. Add the sautéed shallots to the eggs.
11. 11. Add the thyme leaves to the egg mixture.
12. 12. Season the mixture with salt and pepper.
13. 13. Add the zucchini slices to the egg mixture.
14. 14. Mix everything well until the zucchini is coated.
15. 15. Rinse the salmon fillet.
16. 16. Pat the salmon dry with a kitchen towel.
17. 17. Slice the salmon.
18. 18. Drizzle the salmon with lemon juice.
19. 19. Lightly salt the salmon slices.
20. 20. Spoon alternating layers of the zucchini-egg mixture into a baking dish.
21. 21. Place a layer of salmon slices in between.
22. 22. Finish the layers with the zucchini mixture.
23. 23. Grate the Parmesan over the top layer.
24. 24. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
25. 25. Bake the lasagna in the oven for 45 to 50 minutes.
26. 26. Remove the lasagna from the oven.
27. 27. Serve the dish hot.

Nutrition per serving

• kcal: 392
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 3 g