Lasagne with salmon, sautéed vegetables and Pesto Genovese

Instructions

• • Preheat oven to 180°C.
  • Sauté all vegetables (onion, carrot, zucchini and egg plant) in a large frying pan with 30 ml of oil. Season with salt and pepper and cook for a few minutes.
  • Set aside to cool.
  • In a new pan, add a little oil and sear the salmon on all sides.
  • Season and set aside.
  • To assemble the lasagne, spread a layer of PUCK Bechamel on the bottom of a rectangular baking tray and cover with lasagne sheets.
  • Add another layer of Puck Bechamel sauce, add salmon and vegetables before spreading Pesto Genovese on top.
  • Repeat these steps four times.
  • Bake the lasagne in a pre-heated over for 10 minutes, and then add Puck Shredded Mozzarella Cheese on top. Bake for additional 10 minutes.
  • Remove from oven and allow to rest for 5-10 minutes before serving.