Pre-cook the lasagne sheets in salted water for about 5 minutes and drain. Stir and make sure the pasta doesn't stick together. I cooked four lasagne sheets together in two steps.
Rinse off the salmon, pat dry, dice and season with salt and lemon pepper. Drizzle with the lemon juice and let it steep for a moment. Peel the garlic and onion, wash and clean the peppers and zucchini. Finely chop the garlic, finely dice other vegetables. Heat the olive oil in a saucepan and fry the vegetables in it for about 5 minutes.
Preheat the oven to 200 degrees (top and bottom heat). Add the paprika pulp to the vegetables and briefly toast. Deglaze with the tomatoes, cremefine and vegetable stock and bring to the boil. Melt the processed cheese in the sauce while stirring. Then season with the spices and sugar, simmer over low heat for about 10 minutes.
In the meantime, stir the cream cheese with lemon juice and Cremefine until smooth. Add the chopped shallot and herbs, mix everything well. Season with the spices and fold in the salmon cubes. Lay out the lasagne sheets and coat 1/3 of them lengthways with the cheese cream. Roll up with the filling and place close together in a baking dish.
Season the sauce again and stir in the herbs. Pour evenly over the lasagne rolls and sprinkle with Gouda and Parmesan. Bake in the oven for about 30-35 minutes until the cheese has the desired browning. Bon Appetit!
Note 6: You can of course also use cannelloni pasta, which I didn't have in the house, so I improvised. In retrospect, I liked the preparation even better.