Open lasagnes allow you to get creative with pasta dishes. They don’t go into the oven but are instead stacked on the plate.
- 60gr lasagne sheets (3 sheets)
- 1 tsp oil
- 125gr salmon (110gr skin off)
- 1 red onion
- 250gr Swiss brown mushrooms
- 2 tbs pesto
Serves 1 as part of the Budget Challenge
Bring a large pot of water to the boil. The water doesn’t need to be very deep, but make sure it is wide enough for the lasagne sheets to fit in. Cook the lasagne sheets for 7 minutes.
Heat the oil in a large frying pan. On one side, place the salmon. Bake 3 minutes on each side, which should give you a cooked salmon with a nice pink inside. For thinner pieces, use less time per side, you don’t want to dry out the salmon, it is allowed to be rare in the middle.
Bake the onions in the same pan, on the other side, for a minute until brown. Then add the mushrooms and bake for 4 minutes.
Season to taste with salt and pepper. Push the salmon with a spoon into rough flakes.
Lay a sheet of lasagne on a plate. Top with a third of the onion and mushrooms, a third of the salmon and some pesto. Do the same with the other two sheets of lasagne. Serve immediately.