Lasagne with courgettes, salmon and pesto

Ingredients for 4 people

• 250 g thin sheets of lasagne straight from the oven
• 150 g smoked salmon;
• 200 g fresh mozzarella;
• 50/80 gr basil pesto
• béchamel sauce
• 2 medium courgettes
• Half a white onion
• grated Parmesan cheese to taste
• L’Equilibrato EVO Oil
• salt and pepper to taste

Ingredients for the béchamel sauce

• 500 g milk;
• 40 g flour;
• 40 g butter;
• Salt and pepper to taste;
• A pinch of nutmeg (optional);

Procedure

1. Prepare the béchamel sauce following the doses given or use the ready-made one, then mix it with the basil pesto and set aside.
2. Cut the mozzarella into cubes.
3. Cut the courgettes into rounds about 3 mm thick.
4. In a frying pan, pour the Equilibrato EVO oil and fry the chopped onion.
5. Add the courgettes, season with salt and pepper and cook for 5 minutes.
6. Assemble the lasagna starting with a base of pesto béchamel sauce, then arrange in order: a first layer of puff pastry, the pesto béchamel sauce, the courgettes, the smoked salmon in pieces, the diced mozzarella, a sprinkling of Parmesan cheese.
7. We continue with the layers until we run out of ingredients.
8. On the last layer we put pesto béchamel sauce, mozzarella and Parmesan cheese.
9. Bake in a static oven at 200 degrees for 25 to 30 minutes.
10. Serve after about 10 minutes out of the oven.