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🍝 Zucchini-Salmon-Lasagna

1048 kcal · 30 min · 4 servings

Ingredients

• 750 g salmon fillet
• Juice of 1/2 lemons
• 4 zucchini
• 4 firm tomatoes
• 1 bunch spring onions
• 2 tbsp butter
• 1 tbsp flour
• 375 ml clear broth
• 250 ml milk
• 200 g processed cheese
• Pepper from the mill
• 1 bunch parsley
• 1 bunch basil
• 12 lasagna sheets
• Butter (for the dish)

Instructions

1. 1. Drizzle the salmon fillet with lemon juice and set it aside.
2. 2. Rinse the zucchini, slice it into rounds, and set aside.
3. 3. Make a small cross cut on the bottom of the tomatoes.
4. 4. Pour boiling water over the tomatoes for one minute.
5. 5. Shock the tomatoes in cold water and peel off the skin.
6. 6. Slice the peeled tomatoes.
7. 7. Rinse the spring onions and slice them into rings.
8. 8. Heat the butter in a pot.
9. 9. Stir the flour into the hot butter.
10. 10. Pour in the broth and milk while stirring continuously.
11. 11. Bring the sauce to a boil once.
12. 12. Add the processed cheese pieces and stir until melted.
13. 13. Season the sauce with pepper.
14. 14. Season the salmon fillet with a little salt and pepper.
15. 15. Rinse the herbs briefly.
16. 16. Finely chop the parsley.
17. 17. Stir the parsley into the cheese sauce.
18. 18. Grease a baking dish with butter.
19. 19. Place four lasagna sheets in the dish.
20. 20. Spread a layer of cheese sauce over the sheets.
21. 21. Add half of the zucchini slices on top.
22. 22. Add half of the tomato slices on top.
23. 23. Distribute the spring onion rings over the vegetables.
24. 24. Place basil leaves on the layer.
25. 25. Reserve some basil leaves for garnishing.
26. 26. Add another layer of cheese sauce on top.
27. 27. Place four more lasagna sheets on top.
28. 28. Spread more cheese sauce on top.
29. 29. Add the remaining zucchini on top.
30. 30. Add the remaining tomato slices on top.
31. 31. Place the seasoned salmon fillet on top.
32. 32. Spread some cheese sauce over the salmon.
33. 33. Sprinkle some basil leaves over the salmon.
34. 34. Cover everything with the remaining lasagna sheets.
35. 35. Spread the remaining cheese sauce on top.
36. 36. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3-4).
37. 37. Bake the lasagna for 30 to 40 minutes.
38. 38. Garnish the finished lasagna with basil.
39. 39. Serve the lasagna hot.

Nutrition per serving

• kcal: 1048
• Protein: 65 g · Fett/Fat: 50 g · Carbs: 83 g