Salmon and Zucchini Lasagne in the Tupperware Premiaglass

Name: Two-Salmon and Zucchini Lasagne
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Yield: 5 servings
Ingredients: 1 packet lasagne sheets; 2 zucchini; 4 slices smoked salmon; 2 fresh salmon fillets; 50 g (1/2 cup) Comté; Salt and pepper; Olive oil; A few basil leaves; Béchamel: 50 g (3 1/2 tbsp) butter; Béchamel: 25 ml (5 tsp) plain flour; Béchamel: 250 ml (1 cup) milk

Two-Salmon and Zucchini Lasagne

A fish lasagne made with both fresh and smoked salmon, finely chopped together, alternated with soft diced zucchini and topped with béchamel and Comté. The SuperSonic Chopper Extra chops the salmon in seconds, and the béchamel is made in the MicroCook Pitcher without a saucepan.

In brief Two-Salmon and Zucchini Lasagne is a mains recipe cooked in the Tupperware Premiaglass. It takes 65 minutes in total and serves 5 servings.

Total time

65 min

Prep

15 min

Cook

45 min

Rest

5 min

Jump to recipe ↓

Method

Cut the zucchini into small dice with the Tupperware Super Dicer. Cook them in a frying pan with a drizzle of olive oil over low heat for 10 minutes, then season and add the torn basil.
Chop both salmons finely in the Tupperware SuperSonic Chopper Extra and set aside. Heat the oven to 210 °C (410 °F).
Melt the butter in the Tupperware MicroCook Pitcher 1 l for 30 seconds at 600 W. Whisk in the flour, then pour in the milk slowly while whisking. Microwave for 2 1/2 minutes at 600 W, stir and cook for 2 1/2 minutes more.
Line the Tupperware Premiaglass square dish 1.9 l with lasagne sheets, spread half the zucchini and half the salmon on top, then repeat with a second layer.
Finish with a layer of lasagne sheets and cover with the béchamel.
Grate the Comté over the top with the Universal Grater.
Bake for 30 minutes. Leave to rest for 5 minutes and serve with a green salad.