Oyster Mushroom Salmon Lasagna

Remove the skin from the salmon if necessary, then cut into strips about 1 cm wide and place on a plate. Juice of a lemon, Worcestershire sauce and a little bit of cayenne pepper over the fish form and pull briefly.

Clean the mushrooms and cut them into coarse pieces. Cut the spring onions with the cabbage into rings, sauté briefly in 1 tbsp. olive oil, add the mushrooms and steam everything together for a few minutes while stirring, season with pepper and salt.

Cool down a bit.

Grease a lasagne dish with a little oil. Mix all the ingredients for the glaze and season with salt and pepper.

Preheat the oven to 180 °C.

First put a third of the mushrooms into the mold. Drain the salmon slices, season lightly with salt, then spread a third of them evenly on the mushrooms and cover with a layer of lasagne sheets, and pour a little bit of the glaze on top. Repeat until all the ingredients are used up (lasagna sheets should be on top).

Finally, mix the Parmesan with the remaining glaze and spread it evenly over the top of the lasagna. The lasagna sheets should be completely covered with the glaze.

Place the lasagna in the lower third of the oven and bake for about 1 hour. Meanwhile, cover the first 40 minutes with aluminum foil and let the lasagna brown uncovered for the last 20 minutes.

Serve the lasagna directly in the dish, together with a leaf salad.

To

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