Salmon and Zucchini Lasagna Recipe

Wash the zucchini. Cut them into small pieces and sauté them in a hot skillet with olive oil. Season with salt and pepper and cook until the zucchini becomes tender. Set aside.

In the same pan where the zucchini was cooked, cook the salmon fillets with a little salt. Once cooked, crumble it and add the previously cooked zucchini. Add the tomato sauce and let it simmer on low heat.

At the same time, in a saucepan, prepare the béchamel: melt the butter, then while stirring with a whisk, add the flour. Gradually incorporate the milk while constantly stirring. Add salt, pepper, and nutmeg. Once the béchamel is well thickened, set aside.

Preheat the oven to 200 degrees in convection mode.

In a baking dish, place a layer of the zucchini/salmon mixture. Cover with a layer of lasagna noodles. Add a layer of béchamel sauce followed by some grated cheese. Repeat until reaching the top of the dish, finishing with a generous amount of cheese.

Bake for 45 minutes. If the top becomes too brown during cooking, do not hesitate to cover the dish with aluminum foil.

To finish, once ready, enjoy!!!