Salmon and chard lasagne

Name: Salmon and chard lasagne
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 3 Onions; 1 Garlic clove; 3 TABLESPOONS Oil; 2 heaped Tbsp Flour; 2 TABLESPOONS Tomato paste; 2 can(s) (850 ml each) Tomatoes; 100 g Whipped cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 800 g Swiss chard; 400 g Mozzarella; 1 kg Salmon fillet (without skin); 16–18 Lasagne sheets; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

3 Onions
1 Garlic clove
3 TABLESPOONS Oil
2 heaped Tbsp Flour
2 TABLESPOONS Tomato paste
2 can(s) (850 ml each) Tomatoes
100 g Whipped cream
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
800 g Swiss chard
400 g Mozzarella
1 kg Salmon fillet (without skin)
16–18 Lasagne sheets
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the onions and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté a good 2/3 of the onions and garlic. Dust with flour and sauté briefly while stirring. Stir in the tomato paste and sauté briefly.
2
Add 1/4 l water while stirring continuously. Add the canned tomatoes and juice, crushing the tomatoes. Bring everything to the boil and simmer for about 5 minutes while stirring. Stir in cream. Season to taste with salt, pepper and about 1/2 teaspoon sugar.
3
Cover and simmer for about 10 minutes.
4
Clean and wash the chard and cut into wide strips. Heat 1 tablespoon of oil in a large pan and fry the rest of the onions, garlic and chard for 3-5 minutes. Season with salt and pepper.
5
Dice mozzarella. Wash the salmon fillet, dab dry and cut into 1-1.5 cm thick slices.
6
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Spread some tomato sauce on the bottom of a square casserole dish with a high rim. Place 4 lasagne plates next to each other on the sauce (if necessary, break them to size).
7
Layer half the fish, some sauce and 4 lasagne plates on top. Add the rest of the fish, then half the chard, 1/3 mozzarella and sauce.
8
Continue until all the ingredients are in layers, finishing with lasagne and sauce and sprinkle with the rest of the mozzarella. Bake in a hot oven for about 1 hour until golden brown. If necessary, cover with aluminium foil after 40 minutes.