Salmon lasagna with spinach and zucchini

Ingredients for 2 servings:

• 250 g salmon
• ½ lemon(s), juice
• 1 small onion(s)
• 1 tbsp butter
• 1 zucchini
• 1 stalk(s) leek
• 150 g fresh leaf spinach
• 1 clove(s) garlic
• 200 ml cream
• 200 g sour cream
• e.g. salt and pepper
• 1 ball(s) of mozzarella
• e.g. lasagna sheet(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the salmon fillet into roughly 1 x 1 cm cubes and drizzle with lemon juice. Dice the onions and sauté in butter until translucent. Cut the zucchini into sticks and add to the onions, frying briefly. Add the washed and dried spinach along with the crushed garlic and the sliced ​​leek and fry until the spinach has broken down. Then season well with salt and pepper. Mix the cream with the sour cream and add half of it to the spinach. Place a layer of spinach in a greased baking dish, scatter a few salmon cubes on top, and cover with the first layer of lasagna sheets. Repeat this process until the last layer is again spinach with salmon. Pour the remaining cream over the spinach and arrange the sliced ​​mozzarella on top. Bake in a preheated oven at 180°C (convection oven) for approx. 40 minutes.