In this article about zucchini lasagna with salmon and basil: We have shared recipes with zucchini pasta before. Zucchini is a perfect substitute for pasta, easy to digest, and packed with vitamin C. Besides 'zucchini spaghetti', zucchini is also perfect for making lasagna sheets. This zucchini lasagna with salmon is incredibly flavorful and healthier than the 'regular' lasagna. And here's how to make it!
Zucchini lasagna with salmon and basil explained
Ingredients (4 servings)
2 zucchinis
350 grams salmon fillet
2 tbsp green pesto
1 onion
1 clove of garlic
400 grams canned diced tomatoes
1/2 bunch of basil
150 grams ricotta
75 grams parmesan cheese
Preparation method
Preheat the oven to 180 degrees.
Use a cheese slicer to make thick slices of the zucchini. Grill these in a pan one by one with a little olive oil. Set aside on a plate.
Chop the onion and sauté with the clove of garlic. Add the diced tomatoes and let simmer for 5 minutes.
Meanwhile, slice the salmon fillets into small pieces and spread with the pesto.
Mix the ricotta in a bowl and chop the half bunch of basil into it.
Spread half of the tomato sauce over the bottom of a baking dish.
Layer half of the zucchini slices over that.
Place the pieces of salmon fillet on top and cover again with the other half of the tomato sauce.
Spread the other half of the zucchini slices over the tomato sauce.
Spread the ricotta mixture on top and finally sprinkle the parmesan cheese over it.
Put the lasagna in the oven for 25 minutes. Enjoy!
Nutritional values
A serving of zucchini lasagna with salmon contains 366 calories, of which 21 grams of fat, 15 grams of carbohydrates, and 27 grams of protein.
Variation tips
Also delicious to try with chicken instead of salmon!
Also read: 5 breakfasts with more than 25 grams of protein · more articles on our blog · personal training at Daadkracht.
