Zucchini Salmon Lasagne
Zucchini Salmon Lasagne - The aromatic soul food is always well received. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Salmon contains the vital trace element iodine, which helps boost circulation. The fish is also rich in omega-3 fatty acids, which have a positive effect on the heart and blood vessels.
If you're not on a low carb diet, you can also use regular lasagna noodles instead of zucchini.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 3 g |
Preparation steps
Peel and chop the shallots. Heat olive oil in a pan. Add shallots and sauté for 3 minutes at medium heat.
Wash the zucchini and cut lengthwise into thin slices. Wash the thyme, shake dry and pluck the leaves.
Whisk eggs with shallots, thyme, salt and pepper. Add zucchini slices and mix well.
Wash the salmon fillet, dab dry and cut into slices. Sprinkle with lemon juice and salt.
Place the egg and zucchini mixture alternately with the salmon slices in an ovenproof dish. Rub Parmesan over it.
Bake lasagne in a preheated oven at 390°F for 45-50 minutes. Remove and serve.
