Salmon Lasagna with Spinach

Ingredients

• 200 g Flour
• 100 g semolina
• 3 eggs
• 3 tbsp olive oil
• Salt
• flour (for working)
• 400 g fresh spinach leaves
• 6 tomatoes
• 1 onion
• 1 tbsp butter
• 200 g ricotta
• 5 sprigs thyme
• 5 sprigs parsley
• butter (for the dish)
• 250 g smoked salmon (slices)
• 120 g grated Emmental cheese

Instructions

1. 1.

   Sift flour and semolina onto a work surface, creating a mound in the center. Crack eggs into the hollow, add olive oil and 1/2 tsp salt. Knead with hands into a smooth, elastic dough that no longer sticks to the surface; adjust flour as needed. Wrap in plastic wrap and rest for about 30 minutes.

2. 2.

   After resting, divide the dough into portions for easier handling. Lightly flour the work surface and rolling pin, then roll each portion into thin sheets. Let them rest on the surface until ready to use.

3. 3.

   Preheat the oven to 180°C (356°F) fan‑forced. For the filling, clean and wash spinach. Dice tomatoes. Peel, dice onion and sauté in hot butter until translucent. Add spinach and stir until wilted. Stir in tomatoes, then fold in ricotta and season with salt and pepper. Remove from heat.

4. 4.

   Wash herbs and strip leaves from stems. Roughly two‑thirds of the herbs go into the pot and are stirred in.

5. 5.

   Butter a baking dish. Cut dough sheets to fit the dish, layering alternately with the ricotta–spinach mixture and smoked salmon. Start and finish with pasta sheets. Sprinkle the layered lasagna with cheese and remaining herbs. Bake for about 40 minutes until golden and bubbly.