With the name “Open Lasagna” or “naked Lasagna” you can meet this tasty and spectacular appetizer. The idea is that you prepare the leaves lasagna separately and assemble the dish, ordering as a tower layer on a layer. I offer you a recipe with hot and cold smoked Salmon With ricotta, but you can improvise with the ingredients and make your own combination. The salad mix contributes to the richness of flavors and textures.
I guarantee that the dish will impress every guest at your table.
Rich in flavors and textures the naked lasagna absolutely fits my concept of healthy eating because of the Omega 3 content in the fish and fresh and fresh products.
- 500 g hot smoked salmon
- 100 g cold Smoked salmon
- 400 g ricotta
- Finely chopped basil, tarragon and chives
- Mix of salads (arugula, baby spinach… and other leafy salads you love)
- 6 Sheets of Lasagna
- 1 lemon
- Olive oil
- Salt and pepper
Method of Preparation:
Put a saucepan of water to boil. Instant mashed potato and boil the leaves lasagne, as the boil pastes in general.
In a bowl combine the ricotta and finely chopped basil, tarragon and chives. Flavor with salt, pepper, grated lemon zest and lemon juice.
Remove the lasagna, cut the leaves in half and smear with a brush with olive oil, so as not to stick.
Start by ordering the naked lasagna. Put a leaf of lasagna on the base. Spread a bit of flavored ricotta on top. Put on the mix of salads and pieces of warm and cold smoked salmon. Repeat the layers until you get a beautiful and appetizing quickly cooked lasagna.
Sprinkle the ready lasagna with more lemon juice and olive oil.