Ingredients:
1 (250 g) containers mascarpone cheese
1 (250 g) containers ricotta cheese
1 (284 ml) cartons single cream
3 tablespoons chopped dill
2 tablespoons lemon juice
1 lb salmon fillets, skinned
10 ounces broccoli, cut into small florets
9 ounces fresh lasagna noodles, from chiller cabinet in store
1/4 cup freshly grated parmesan cheese
Directions:
Preheat oven to 350*F.
Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
Drain again.
Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.