Salmon and Courgette Sea Lasagne

Method

1. Dice the courgettes finely with the Tupperware Super Dicer, then cook them in a pan with a little olive oil over low heat for 10 minutes; season and add the torn basil.

2. Chop both salmons finely in the Tupperware SuperSonic Chopper Extra and set aside. Set the oven to 210 °C (410 °F).

3. Melt the butter in the Tupperware MicroCook Pitcher 1 l for 30 seconds at 600 W, whisk in the flour, then slowly pour in the milk while whisking. Microwave for 2 1/2 minutes at 600 W, stir, cook for a further 2 1/2 minutes.

4. Line the Tupperware Premiaglass square dish 1.9 l with lasagne sheets, spread over half the courgette then half the salmon, and repeat for a second layer.

5. Finish with a layer of lasagne sheets and cover with the béchamel.

6. Grate the Comté over the top with the Universal Grater.

7. Bake for 30 minutes, leave to rest for 5 minutes and serve with a green salad.

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