Salmon lasagna with ricotta

Ingredients for 4 servings:

• 1 pack of fresh lasagna sheets, 250 g
• 1 can salmon, 170 g drained weight
• 150 g smoked salmon
• 200 g ricotta
• 1 tbsp cream, light, 4%
• 500 g leaf spinach, frozen
• 1 small onion(s), red
• 1 garlic clove(s)
• 1 tbsp olive oil for frying
• 100 g mozzarella, grated, for sprinkling
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simple, light comfort food

For the spinach: Peel the onion, halve it, and slice it thinly. Peel and press the garlic clove. Heat the oil in a pan, sauté the onion until translucent, then add the garlic and finally the spinach. Season the spinach with salt (not too much) and pepper, then simmer for about 10 minutes. For the ricotta sauce: Mix the ricotta with the cream. Then add 2 tablespoons of the spinach broth that you made while cooking the spinach and mix everything together. Season to taste with salt, pepper, and nutmeg. Again, don’t use too much salt, as you’re using smoked salmon. Drain the canned salmon and break it up with a fork, then cut the smoked salmon into cubes. Once everything is ready, start on the lasagna. Spread some of the ricotta sauce on the bottom of the 20 x 20 cm dish. A very thin layer is enough; it’s just important to prevent the lasagna from burning on the bottom. Then add a layer of pasta. You can then stack it as desired. For example, start with spinach and some cooked salmon, then more pasta sheets, then ricotta sauce with the smoked salmon, then alternate spinach with smoked salmon and ricotta sauce with canned salmon. Finally, use the remaining spinach and then spread mozzarella on top. Bake the lasagna in the oven at 180°C (350°F) for 30 minutes.