Salmon, Spinach and Tomato Lasagna

Summary

Ingredients

• 3 cubes leaf spinach, frozen
• 2 medium tomato (s)
• 125 g salmon, frozen
• 1 medium onion (s)
• 1 clove / garlic, optional
• 3 piece (s) lasagne plate (s)
• 100 ml cream, e.g., Cooking cream
• salt and pepper
• 1 tablespoon, leveled vegetable stock, instant
• 80 g cheese, (mozzarella rated cheese)
• some butter

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Instructions

1. Thaw frozen ingredients. Cut the salmon and tomatoes into strips approx. 1/2 cm thick. Finely dice the onion and garlic and fry them in a little butter until translucent, add the spinach leaves and cook for about 8 minutes, then let cool down a little. Mix the cream with the vegetable stock and pepper.
2. Grease the small baking dish for one portion with butter. Adjust a sheet of lasagne to the shape and place it at the bottom. Spread the spinach evenly on top, put some of the cream (approx. 2-3 tablespoon) in the middle. 2. Place the lasagne plate on top, spread the salmon on top and again some cream in the middle. 3. Spread the lasagne plate on top and the tomato slices evenly. Spread the rest of the cream and sprinkle everything evenly with grated cheese. Bake in a preheated oven (fan oven 180 ° C) for approx. 50 minutes.
3. Tip:
4. Place a napkin on a plate and place the baking dish on it. I think it`s so nicer served than out of the mold on the plate. Caution is very hot!