Lasagna with salmon and zucchini

Preheat the oven to 180 ° C. Boil the lasagne sheets in plenty of water with salt al dente. Remove the sheets from the pan and place them on a damp cloth.

Cook half of the zucchini cubes in the stock in 10 minutes. Drain them, collect the moisture, and puree them with the crème fraîche.

Heat the oil and fry the rest of the zucchini cubes for 3 minutes. Spoon the pesto and stir this mixture through the zucchini sauce. Season with pepper. If the sauce is too thick, add a small dash of zucchini juice.

Put a thin layer of sauce on the bottom of the oven dish. Place 4 lasagne sheets with a layer of sauce and strips of salmon on top. Repeat this again and cover with the last lasagne sheets covered with a layer of sauce and sprinkled with the cheese. Place the dish uncovered in the middle of the oven for 20 minutes.