How can I store the one pot lasagna?

In the refrigerator: Store tightly wrapped for up to 2 days. In the freezer: Freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven (covered with aluminum foil) at 160°C for 20-25 minutes.

Can I make this with frozen salmon?

Yes, let the salmon thaw completely and pat dry before use.

Can I make this dish without an oven?

The oven ensures the perfect cooking of the lasagna sheets, but it can also be done in a covered pan on low heat (cook longer, check regularly).

Can I use other cheeses than mozzarella?

Absolutely, Parmesan or a soft brie also work well.

How do I know if the lasagna is cooked?

Stick a knife into the lasagna sheets. If they go through easily, it is cooked.

One pot lasagna with salmon

Name: One pot lasagna with salmon
Cook time: 55 min
Total time: 55 min
Yield: 4P
Ingredients: 4 salmon fillets (about 500 g); 1 teaspoon curry powder; Pepper and salt; 1 tablespoon olive oil; 1 large onion, finely chopped; 1 clove of garlic, pressed; 200 g white mushrooms, halved; 400-500 g pumpkin; 200 g fresh spinach; 250 ml chicken broth; 100 ml cream; 250 g mascarpone; 250 g lasagna sheets (fresh or dry); 150 g grated mozzarella; 5 pumpkin wedges with skin; 5 sprigs of rosemary

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55min

•

Medium

This one-pot lasagna is a real hit for the holidays. A dish that looks fancy, is packed with flavor, and is surprisingly easy to make. We use regular, budget-friendly ingredients but transform them into a festive meal. The lasagna is prepared in the inventive Ingenio pan, because you can click the handle on and off whenever you want, making it easy to go from the stove to the oven and serve immediately at the table. Ideal for cooking stress-free and impressing.

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Ingredients

What do you need?

Quantity: 4P

Salmon filling
4 salmon fillets (about 500 g)
1 teaspoon curry powder
Pepper and salt
1 tablespoon olive oil

Vegetable mixture
1 large onion, finely chopped
1 clove of garlic, pressed
200 g white mushrooms, halved
400-500 g pumpkin
200 g fresh spinach
250 ml chicken broth
100 ml cream
250 g mascarpone

Lasagna
250 g lasagna sheets (fresh or dry)
150 g grated mozzarella

Finishing
5 pumpkin wedges with skin
5 sprigs of rosemary

4 salmon fillets (about 500 g)
1 teaspoon curry powder
Pepper and salt
1 tablespoon olive oil

1 large onion, finely chopped
1 clove of garlic, pressed
200 g white mushrooms, halved
400-500 g pumpkin
200 g fresh spinach
250 ml chicken broth
100 ml cream
250 g mascarpone

250 g lasagna sheets (fresh or dry)
150 g grated mozzarella

5 pumpkin wedges with skin
5 sprigs of rosemary

Make it veggie!

Replace the salmon with: 200 g roasted chickpeas or diced fried tofu, seasoned with curry powder. Use vegetable broth instead of chicken broth. Follow the same preparation method.

Preparation method

How do you make this?

Prepare salmon
If necessary, remove the skin from the salmon fillets and check for bones. Cut into cubes of about 2 cm. Season with pepper, salt, and curry powder.

Briefly sauté salmon
Heat a tablespoon of olive oil in the pan. Sear the salmon briefly and vigorously until it colors. Remove from the pan and set aside.

Make vegetable base
Sauté the onion and garlic in the same pan with an extra splash of oil. Cut 5 nice wedges of pumpkin with skin for finishing. Cut the rest into cubes of about 1 cm (skin can remain if it is not too hard). Add the pumpkin cubes to the pan and sauté briefly. Add the mushrooms and continue to sauté.

Make cream sauce
Add the spinach and let it wilt. Deglaze with the chicken broth, add the cream and mascarpone, and mix well until a smooth sauce.

Build lasagna
Add the cooked salmon back in. Break the lasagna sheets into quarters and tuck them under in the mixture, ensuring they are well submerged.

Finish and bake
Sprinkle with mozzarella. Place the pumpkin wedges in a star shape on top. Bake for 35 to 40 minutes in a preheated oven at 180°C.

Serve
Finish with rosemary sprigs between the pumpkin wedges. Serve the lasagna in the pan, straight to the table.