Lasagne with broccoli and salmon

Let the salmon fillets and broccoli thaw half in about 30 minutes until they are cut. Cut the fillets into cubes of 1 cm and the broccoli into smaller florets. Cut half of the tomatoes into slices and the rest in four.

Cut the spring onion into thin rings and finely chop the basil. In a bowl, stir up the ricotta with 2 tablespoons of water and stir in the grated cheese, spring onion, basil and freshly ground pepper.

Cut the lasagne sheets to size of the scale. Cover the bottom of the dish with lasagne sheets and brush them thinly with the ricotta mixture. Divide one third of the salmon cubes, broccoli florets and wedges of tomatoes. Put another layer of lasagne sheets, brush with ricotta mixture and divide again a third of the salmon, broccoli and tomato slices.

Repeat this sequence one more time and cover with the remaining lasagne sheets. Spread the last ricotta over generously. Put the tomato slices on top and drip olive oil over it. Cover with foil and store the lasagna until use (max 2 days) in the coldest place in the refrigerator.

Slide the lasagne a ridge under the center of the oven. Switch the oven to 200 ° C and fry the lasagna in half an hour until golden brown and done. Tasty with a green salad. Slide the lasagna out of the refrigerator in the oven, then count on a slightly longer baking time (about 35-40 minutes).