Zucchini Lasagna with Salmon and Ricotta

Ingredients

• ½ x zucchini
• 5 x cherry tomatoes
• 1 clove garlic
• 50 g ricotta
• ½ dl crème fraîche
• 100 g salmon fillet

Method

1. With a cheese cutter, thinly slice the zucchini lengthwise. Place the slices in a sieve and sprinkle with little salt. Leave the zucchini to get rid of as much water as possible.
2. Fry the cherry tomatoes in a frying pan, and mash them once they start to burst. Simmer for about 10 minutes.
3. Mince the garlic and add to a bowl with creme fraiche and ricotta. Mix well and season with salt.
4. Cut the salmon fillet into cubes.
5. Carefully pat the zucchini slices dry. We'll be using these as lasagna sheets.
6. Find an ovenproof dish. Fill it with ricotta cream, tomato sauce, salmon filet and zucchini slices. Repeat in that order until no more ingredients are left. Make sure the top layer is of ricotta cream.
7. Bake the lasagna in the middle of the oven at 200 degrees celsius for about 25-30 minutes.