Lasagna with Salmon and Ratatouille

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Lasagna with Salmon and Ratatouille

Ingredients

Salt - to taste
Orange Bell Peppers - 2 pieces
Sugar - 1 teaspoon
Tomatoes - 2 lbs
Courgette - 1 piece
Onion - 2 pieces
Olive Oil - 7 tablespoons
Fish Oil - 12 fl oz
Smoked haddock fillet - 26.5 oz
Lasagna dough - 14.1 oz

Step by Step guide

Step 1

For the ratatouille, peel and chop all the vegetables. Remove the skin from the zucchini, scoop out the seeds, and cut into cubes. Remove the seeds from the peppers and cut them into cubes as well. Peel the tomatoes and chop them finely. Chop the onion finely.

Step 2

Heat 3 tablespoons of olive oil in a pot, add the onion, and sauté, stirring, for 5 minutes until it becomes soft and translucent. Add the zucchini and cook for another 10 minutes, stirring, until the zucchini begins to brown.

Step 3

Meanwhile, heat 2 tablespoons of olive oil in a frying pan, add the tomatoes, and cook, mashing the tomatoes with a spatula, for 10 minutes. Allow to cool slightly, then blend into a puree. Stir in the sugar, season with salt, and add to the zucchini. Cook for another 20 minutes.

Step 4

At the same time, heat the remaining olive oil in another frying pan. Add the peppers, cover with a lid, and cook on low heat, stirring, for 20 minutes. Then transfer to the pot with the zucchini and tomato puree, and mix.

Step 5

Prepare the lasagna sheets according to the package instructions. Place the salmon in a wide, flat pot. Pour in the broth, bring to a boil, reduce the heat, and simmer for about 10 minutes until the fish is cooked. Carefully remove it from the pot and flake it with a fork.

Step 6

In a baking dish, layer the fish, then the vegetables, then the lasagna sheets. Continue layering until all ingredients are used up. The top layer should be lasagna. Serve immediately.