We are always up for a lovely, fresh lasagna. We filled our homemade pasta dough with delicious flavors both from the lake and the garden.
Fresh Lasagna With Smoked Salmon and Basil
For 4 servings
½ batch of pasta dough according to basic recipe
200 g smoked salmon in slices
70 g of baby spinach
1 dl grated aged cheese
herb oil (see recipe here: Soup with cheese tortellini)
flake salt and freshly ground black pepper
Make the pasta dough according to the basic recipe. Roll out the dough and take out small rounds using a measure or glass, about 10 centimeters in diameter. Cook them al dente for about 3-4 minutes.
Pour in colander and drop in some olive oil so that they do not stick together.
Fry the spinach very quickly in a little oil.
Wrap three pasta rounds per serving with salmon, spinach, cheese and herb oil. Salt and pepper and serve immediately. This lasagna should not bake in the oven but be put together just before serving!