Zucchini Salmon Lasagna

Ingredients

• 750 g salmon fillet
• ½ lemon juice
• 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
• freshly ground pepper
• 1 bunch parsley
• 1 bunch Basil
• 12 lasagna sheets
• butter (for the pan)

Instructions

1. 1.

   Drizzle salmon fillet with lemon juice and set aside. Rinse, clean, and slice zucchini into rounds. Score tomatoes crosswise, blanch in boiling water for 1 minute, cool, peel, and slice. Trim, rinse, and cut spring onions into rings.

2. 2.

   Heat butter. Sauté flour. Gradually add broth and milk while stirring. Bring to a boil. Add processed cheese pieces and melt with continuous stirring. Season with pepper. Season salmon with salt and pepper. Rinse herbs. Finely chop parsley and stir into the cheese sauce. Line a greased baking dish with 4 lasagna sheets, spread some cheese sauce on top. Layer half of the zucchini, half of the tomato slices, and spring onions, then sprinkle basil leaves. Set aside a few basil leaves for garnish.

3. 3.

   Add more cheese sauce. Top with 4 lasagna sheets. Brush again with cheese sauce. Add remaining zucchini, tomatoes, and salmon fillet, brush with cheese sauce, and scatter some basil leaves. Cover with the remaining lasagna sheets. Spread the remaining cheese sauce on top. Bake in a preheated oven at 200°C (or gas 3-4, fan 180°C) for 30–40 minutes. Serve garnished with basil.