I love open lasagna’s, it just gives me a lot of joy to create a beautiful plate! Enjoy this version with baked salmon and a spicy zucchini sauce.

30 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 zucchini
  • 250 g salmon fillet
  • 1 lime
  • 1 red pepper
  • fresh dill
  • 150 ml whipped cream
  • salt and pepper
  • pine nuts
  • 250 g lasagna sheets

How to prepare it:

Prepare a pan filled with water for the lasagna. For this recipe I use ready-made fresh lasagna sheets. If you have a plate warmer, I recommend you use it. You can also warm up the plates by putting them in hot water for 2 minutes.

Wash the zucchini and cut it (with the spirelli if you have one) into very thin strips. Finely chop the dill. Cut the red pepper about half, remove the seeds, and finely chop the pepper. Grate the zest of the lime and chop it finely.

In the meantime, also put the water in front of the lasagna. Cook the lasagna sheets according to the instructions on the package.

Put a frying pan on the heat and heat some olive oil. Add the zucchini and red pepper to the pan and stir-fry the zucchini until tender. Now pour in the whipped cream and bring to the boil, add some pepper, salt, dill, and lime juice. Keep some of the dill separate for garnish.

Meanwhile, cut the salmon into thin slices and fry in another pan.

Once the lasagna sheets are cooked you can make the plates. Start with a lasagna sheet on each plate. Place some of the zucchini mixture and some pieces of salmon, cover with a lasagna sheet. Do the same for another layer. Cover again with a lasagna sheet. Now put a little zucchini on it and a slice of salmon. Finally sprinkle some dill, lime zest and pine nuts over it.