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Wendy Fay
Lasagna with fresh and smoked salmon
Italian pasta dish from the oven with fresh and smoked salmon and roma tomatoes.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Chop the onion. Heat the oil in a frying pan and fry the onion for 3 minutes.
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Cut the tomatoes into pieces and add. Bake 10 minutes on low heat. Stir in the pesto with the tomato sauce and season with salt and pepper.
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Stir the carbonara sauce with the water.
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Grease the oven dish with oil. Cover the bottom of the baking dish successively with the lasagne sheets, ⅓ of the tomato sauce and the smoked salmon.
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Brush the smoked salmon with a ¼ of the carbonara sauce and cover with the lasagne sheets. Divide ⅓ of the tomato sauce here. Cut the salmon fillet into thin slices and divide them.
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Brush the salmon fillet with a ¼ of the carbonara sauce and cover with the lasagne sheets.
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Divide the rest of the tomato sauce and the rest of the smoked salmon.
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Brush the smoked salmon with a ¼ of the carbonara sauce and cover with the rest of the lasagne sheets.
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Divide the rest of the carbonara sauce over this and sprinkle with the cheese. Bake the lasagna in the middle of the oven for about 35 minutes.
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Nutrition
880Calories
Sodium0% DV1.280mg
Fat18% DV12g
Protein100% DV50g
Carbs26% DV77g
Fiber28% DV7g
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