Ingisa's low carb salmon lasagna

Ingredients for 4 servings:

• 300 g pollock fillet(s)
• 2 small zucchini
• 1 small onion(s)
• 6 m.-large tomato(s)
• 3 garlic cloves
• 150 g grated cheese, for sprinkling, e.g. Gouda
• 250 g soy cream (soy cream cuisine)
• salt and pepper
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

made quickly

Grease a baking dish with a little butter. Cut the zucchini into long, thin slices, the tomatoes, and the onions into rings. Dice the garlic and add it to a bowl along with the soy cream and a little salt and pepper. Line the baking dish with some zucchini, then the tomatoes and onions, and sprinkle with salt. Pour half of the cream and garlic mixture over the zucchini. Chop the pollock into small pieces and use half of it as the next layer. Pour the remaining cream mixture over the top and layer the remaining pollock. Finally, sprinkle the lasagna with cheese. Bake the salmon lasagna in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes.