INGREDIENTS PER 6 PEOPLE
Dry Lasagna Yellow and Green
Smoked Salmon, 5 Oz
Soy Cream and a glass of Goy Milk
Cut zucchini into round slices, put them into a frying pan with little oil and let them fry for a couple of minutes.
Add a glass of hot water, then let them cook for no longer than 10′.
Add soy cream and stir well with a spoon. Set aside and cut smoked salmon into thick slices. In a baking pan, put the first layer of lasagna, dry and uncooked, add a spoon of the zucchini-cream mixture and some slices of salmon. Continue in this order to fill the pan up to its top.
If it’s too dry and you don’t have enough cream, put a glass of soy milk in order to moist pasta layers.
Bake at 180°C for 30′.
Pierce with a fork to check if lasagne are cooked.
Let them cool for half an hour and serve with a little bit of parsley.
Thanks to: Soul Kouzina