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Preheat the oven to 180°C
Heat a dash of olive oil in a pan and fry the onion until translucent.
Add the garlic and fry briefly.
Stir in the tomato paste and sauté for a moment.
Add the fresh tomatoes and the can of tomatoes.
Season with oregano, paprika, pepper and salt
Let the sauce simmer gently for 20 minutes.
Add half of the feta and blend the sauce smooth with a hand blender.
At the end, stir in the basil and leaf parsley.
Heat a pan with some olive oil and fry the diced pumpkin until lightly caramelized.
Add the zucchini, carrot, bell bell pepper and salmon.
Fry everything briefly until the vegetables are softened and the salmon is lightly cooked.
Season to taste with salt and pepper.
Grease a baking dish and start with a thin layer of tomato sauce.
Place a layer of lasagne sheets on top.
Spread some of the salmon-vegetable mixture on top.
Spoon some tomato sauce on top again.
Repeat these layers until all ingredients are used up and finish with a layer of tomato sauce.
Crumble the last of the feta over the top.
Bake the lasagna in the oven for 30-35 minutes until golden brown and cooked.
Let it rest for 5 minutes after baking.
Just before serving, sprinkle with toasted hazelnuts and additional parsley.
Serve warm and enjoy!
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Ingredients
for
4
persons
person
Lasagna
9-12 lasagna sheets
600 g salmon fillet, diced
1 zucchini, diced
1 carrot, grated and diced
1 yellow bell bell pepper, diced
250 g pumpkin, in small cubes
200 g feta cheese, crumbled
50 g roasted hazelnuts, finely chopped (for finishing)
Tomato Sauce
500 g Thomasso, diced
1 can of tomatoes (400 g)
2 tbsp tomato paste
1 onion, finely chopped
2 cloves of garlic, finely chopped
Handful of fresh basil, finely chopped
Handful of fresh parsley leaves, finely chopped (extra for finishing)
1 tsp dried oregano
1 tsp paprika
Olive oil
Pepper and salt
100 g feta cheese (half the total amount)
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Preheat the oven to 180°C
Heat a dash of olive oil in a pan and fry the onion until translucent.
Add the garlic and fry briefly.
Stir in the tomato paste and sauté for a moment.
Add the fresh tomatoes and the can of tomatoes.
Season with oregano, paprika, pepper and salt
Let the sauce simmer gently for 20 minutes.
Add half of the feta and blend the sauce smooth with a hand blender.
At the end, stir in the basil and leaf parsley.
Heat a pan with some olive oil and fry the diced pumpkin until lightly caramelized.
Add the zucchini, carrot, bell bell pepper and salmon.
Fry everything briefly until the vegetables are softened and the salmon is lightly cooked.
Season to taste with salt and pepper.
Grease a baking dish and start with a thin layer of tomato sauce.
Place a layer of lasagne sheets on top.
Spread some of the salmon-vegetable mixture on top.
Spoon some tomato sauce on top again.
Repeat these layers until all ingredients are used up and finish with a layer of tomato sauce.
Crumble the last of the feta over the top.
Bake the lasagna in the oven for 30-35 minutes until golden brown and cooked.
Let it rest for 5 minutes after baking.
Just before serving, sprinkle with toasted hazelnuts and additional parsley.
Serve warm and enjoy!
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Preheat the oven to 180°C
Heat a dash of olive oil in a pan and fry the onion until translucent.
Add the garlic and fry briefly.
Stir in the tomato paste and sauté for a moment.
Add the fresh tomatoes and the can of tomatoes.
Season with oregano, paprika, pepper and salt
Let the sauce simmer gently for 20 minutes.
Add half of the feta and blend the sauce smooth with a hand blender.
At the end, stir in the basil and leaf parsley.
Heat a pan with some olive oil and fry the diced pumpkin until lightly caramelized.
Add the zucchini, carrot, bell bell pepper and salmon.
Fry everything briefly until the vegetables are softened and the salmon is lightly cooked.
Season to taste with salt and pepper.
Grease a baking dish and start with a thin layer of tomato sauce.
Place a layer of lasagne sheets on top.
Spread some of the salmon-vegetable mixture on top.
Spoon some tomato sauce on top again.
Repeat these layers until all ingredients are used up and finish with a layer of tomato sauce.
Crumble the last of the feta over the top.
Bake the lasagna in the oven for 30-35 minutes until golden brown and cooked.
Let it rest for 5 minutes after baking.
Just before serving, sprinkle with toasted hazelnuts and additional parsley.
Serve warm and enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.