Ingredients
- 2 onions
- 300 g carrots
- 2 red bell peppers
- 400 g zucchini
- 500 g eggplant
- salt, pepper
- 50 g mayonnaise
- 250 g fresh pasta dough sheets
- 300 g smoked salmon
- 4 tbs olive oil
Preparation
1. Peel the onions and carrots. Clean the bell peppers, zucchini, and eggplants. Finely dice everything.
2. Heat the pan on highest level up to the roasting window, switch to a low level and roast the diced vegetables in batches, seasoning each batch with some salt. The diced vegetables should brown slightly but still be slightly crispy. Put the roasted diced vegetables in the sieve, drain, let cool and then mix with mayonnaise.
3. Following the instructions on the package, cook the pasta sheets one by one until slightly soft and run under cold water. Remove and carefully spread out using a clean towel. Cover with plastic wrap until time of use.
4. Cut the salmon steak into strips measuring approx. 1 cm in width.
5. Grease the small baking with some olive oil and cover with a first layer of pasta sheets. The entire bottom should be covered. Top with one third of the vegetables and one third of the salmon, season with some pepper, and drizzle with some olive oil.
6. Repeat the whole step twice and finally top with a layer of pasta sheets. Let cool completely in the fridge for approx. 2 hours.
7. Cut the lasagna into portions, lift out with a spatula and plate.
Tip
- It is important to let the roasted vegetables drain well. It is even better if the roasted vegetables are prepared in advance by putting them in the sieve and letting them drain overnight in the fridge.
- A dill yogurt sauce goes very well with this cold lasagna.
This recipe has been tested and approved by AMC.
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