Directions:
- Preheat oven to 350*F.
- Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
- Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
- Drain again.
- Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
- Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
- Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
- Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
- Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.53 Kcal (1225 kJ) | ||
| Calories from fat | 81.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 14% | |
|---|---|---|---|
| Cholesterol | 109.71mg | 37% | |
| Sodium | 772.19mg | 32% | |
| Potassium | 722.62mg | 15% | |
| Total Carbs | 16.65g | 6% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 38.01g | 76% | |
| Vitamin C | 69mg | 115% | |
| Iron | 1.9mg | 11% | |
| Calcium | 262.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 111.19 Kcal (466 kJ) | ||
| Calories from fat | 31.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 14% | |
|---|---|---|---|
| Cholesterol | 41.7mg | 37% | |
| Sodium | 293.51mg | 32% | |
| Potassium | 274.67mg | 15% | |
| Total Carbs | 6.33g | 6% | |
| Sugars | 1.38g | 14% | |
| Dietary Fiber | 1.3g | 14% | |
| Protein | 14.45g | 76% | |
| Vitamin C | 26.2mg | 115% | |
| Iron | 0.7mg | 11% | |
| Calcium | 99.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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