Zucchini Salmon Lasagna

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 block Parmesan (30% fat in the product)

Instructions

1. 1.

   Peel and chop the shallots. Heat olive oil in a pan. Add the shallots and sauté for 3 minutes over medium heat.

2. 2.

   Wash the zucchini and slice lengthwise into thin strips. Wash thyme, shake dry, and pluck leaves.

3. 3.

   Whisk eggs with shallots, thyme, salt, and pepper. Add zucchini slices and mix well.

4. 4.

   Wash salmon fillet, pat dry, and cut into slices. Drizzle with lemon juice and season with salt.

5. 5.

   Alternately layer the egg‑zucchini mixture and salmon slices in a baking dish. Sprinkle Parmesan on top.

6. 6.

   Bake the lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 45–50 minutes. Remove and serve.