Ingredients
- 1 onion
- 1 clove of garlic
- 1 carrot
- 1 zucchini
- 1/2 bunch chives
- 120 g smoked salmon
- 500 g fresh pasta dough sheets
- salt, pepper
- nutmeg
- 200 ml vegetable broth
- 300 ml milk
- 25 g cornstarch
- 30 g cheese (e.g., alpine cheese), grated
Preparation
1. Peel and finely cut the onion and garlic. Peel the carrot, clean the zucchini, and cut both into fine strips. Finely slice the chives. Cut salmon into fine strips.
2. Cut the pasta dough sheets to the size of the pot with the help of a 24 cm lid.
3. Add the onion and garlic to the pot. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and roast briefly.
4. Stir the broth with milk and thickener and add to the pot. Bring to a boil while stirring, season to taste with salt, pepper and nutmeg and transfer to a measuring cup.
5. Alternate layering sauce, vegetable strips and salmon, chives and pasta dough in the pot. Pierce the top sheet of pasta dough several times with a fork and sprinkle with cheese.
6. Heat the pot on level 6 up to the roasting window and put the pot in the inverted lid.
7. Place the Navigenio overhead and switch to low level, gratinate for approx. 20 minutes. Let the lasagna rest for 5 minutes before serving.
This recipe has been tested and approved by AMC.
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