Lasagna with tomato and smoked salmon

This open lasagna goes under the grill after cooking, so I used one person’s bowls for which you can eat out right away. Preheat your grill.

Prepare a pan filled with water for the lasagna. For this recipe I use ready-made fresh lasagna sheets.

Peel and chop the onion. Cut the zucchini into small pieces. Grate the zest of the lemon.

Peel the garlic, cut the garlic about half, and remove the carrot. Remove the leaves from the basil. Save the twigs. Grate the parmesan.  Cut the tomatoes into small pieces and stir with some olive oil, salt, and pepper. Cut the mozzarella into small pieces.

Put a frying pan on the heat with some olive oil, fry the zucchini, the squeezed garlic, and the onion. Extinguish after 5 minutes with the white wine. Place the basil sprigs in the wine and simmer for 5 minutes. Add the cream. Now add the parmesan and let it melt in the sauce.

Put the lasagna sheets with plenty of salt and some olive oil in the boiling water and cook them for about 5 minutes.

Start stacking the lasagna in the baking trays. Start with a sheet of lasagna. Place on it a sheet of smoked salmon and a scoop of the zucchini mixture. Sprinkle some basil over it to taste. Put a new lasagna sheet on it. Place a scoop of tomatoes and some mozzarella and basil. Repeat both layers. Finally, place some tomatoes, basil, mozzarella, and pine nuts on the lasagna.

Place under the grill for 10 minutes.

Serve immediately.