Salmon Lasagne

By Anita

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Cook: 40 min
Servings: 4

Ingredients

400 g salmon
1 courgette
200 g spinach
1 red onion
100 g Apetina® White cheese slice natural
300 ml sour cream
2 dl Apetina® Mozzarella

Twist

Substitute rocket for the spinach if desired.

Serving

Serve with a lovely salad and hearty bread.

Layers of spinach, salmon, red onion and creamy white cheese make out this lovely and easy lasagne. Leave it in the oven just long enough for the cheese to become golden and crispy - that way the veggies remain a bit crunchy and the salmon won't overcook.

Sauté the spinach in a pan until it wilts and arrange half of the spinach on the bottom of an ovenproof dish. Chop the onions into crescents, the courgette into slices and the salmon into cubes. Add the spinach, salmon, courgette, crème fraîche and feta to the baking dish in layers. Top with grated mozzarella. Bake at 200°C using upper and lower heat for 15-20 min. until the cheese is golden and the fish is completely cooked.

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