Lasagne with salmon and ratatouille
6 servings
75 minutes
Salmon and ratatouille lasagna is an exquisite blend of Italian gastronomy and fresh sea notes. This recipe combines tender salmon fillet infused with fish broth aroma with vibrant vegetable ratatouille—a traditional Provençal mix of zucchini, sweet peppers, and tomatoes. Paired with thin layers of lasagna dough, the dish gains a rich texture, while the lightly sweet tomato puree highlights the natural flavor nuances of the ingredients. This lasagna is perfect for festive dinners and cozy family meals, offering pleasure in every bite. Its refined taste makes it an excellent choice for those who appreciate the harmony of fresh ingredients and the rich aroma of Italian cuisine.
1
For ratatouille, all vegetables need to be cleaned and chopped. Peel the zucchini, remove the seeds, and cut into cubes. Clean the peppers from seeds and also cut into cubes. Peel the tomatoes and chop them finely. Chop the onion finely.
- Courgette: 1 piece
- Green bell pepper: 2 pieces
- Tomatoes: 1 kg
- Onion: 2 pieces
2
Heat 3 tablespoons of olive oil in a pot, add onion and sauté, stirring, for 5 minutes until soft and translucent. Add zucchini and cook for another 10 minutes, stirring, until the zucchini starts to brown.
- Olive oil: 7 tablespoons
- Onion: 2 pieces
- Courgette: 1 piece
3
Meanwhile, heat 2 tablespoons of olive oil in a pan, add the tomato, and cook, mashing the tomato with a spatula, for 10 minutes. Let it cool slightly, then blend into a puree. Stir in sugar, add salt, and mix with the zucchini. Cook for another 20 minutes.
- Olive oil: 7 tablespoons
- Tomatoes: 1 kg
- Sugar: 1 teaspoon
- Salt: to taste
4
Meanwhile, heat the remaining olive oil in another pan. Add the pepper, cover with a lid, and cook on low heat, stirring, for 20 minutes. Then transfer to the dish with zucchini and tomato puree, and mix.
- Olive oil: 7 tablespoons
- Green bell pepper: 2 pieces
5
Prepare the lasagna sheets as instructed on the package. Place the salmon in a wide, flat pot. Pour in the broth, bring to a boil, reduce the heat, and cook for about 10 minutes until the fish is done. Carefully remove it from the pot and flake it with a fork.
- Lasagne sheets (dough): 400 g
- Salmon fillet: 750 g
- Fish stock: 350 ml
6
In a fireproof dish, place a layer of fish, then a layer of vegetables, followed by lasagna sheets. Continue in the same manner until the ingredients are finished. Lasagna should be on top. Serve immediately.
- Salmon fillet: 750 g
- Tomatoes: 1 kg
- Lasagne sheets (dough): 400 g
