Salmon Lasagna in Sweet Potato Cream and RicottaAnanás e Hortelã
lasagne (fresh, plates)
150 turnip greens (grs of, or spinach)
1 clove garlic
2 sweet potatoes (medium sized)
fresh thyme (to taste)
milk (to taste)
100 ricotta (grs of)
shredded mozzarella cheese (to taste)
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1Peel and cut into cubes the sweet potatoes.
2Put them on a tray, season with salt, thyme and a little olive oil and bake at 400 °F until they are baked.
3Meanwhile, cook the salmon with salt, drain, remove skin and shred.
4In a frying pan, put a little olive oil and a clove of garlic, let it turn yellow and put the (previously cooked) turnip greens sautéing. Add the salmon and involve it.
5When the potatoes are baked, remove the thyme leaves, put them in a bowl and mash until pureed.
6Add milk for taste and the ricotta and stir until it goes smooth.
7In a baking tray, grease the bottom with olive oil and place lasagna plaques.
8Add a potato and ricotta cream layer.
9After a layer of turnip greens and salmon.
10Repeat the lasagna plates and the remaining ingredients.
11Place over more lasagna plates and finish with grated cheese.
12Bake at 400°F until the cheese is melted and golden and the pasta is cooked (25-30 minutes).