Salmon Lasagna In Sweet Potato Cream And Ricotta

1. 1

   Peel and cut into cubes the sweet potatoes.

2. 2

   Put them on a tray, season with salt, thyme and a little olive oil and bake at 400 u00b0F until they are baked.

3. 3

   Meanwhile, cook the salmon with salt, drain, remove skin and shred.

4. 4

   In a frying pan, put a little olive oil and a clove of garlic, let it turn yellow and put the (previously cooked) turnip greens sauteing. Add the salmon and involve it.

5. 5

   When the potatoes are baked, remove the thyme leaves, put them in a bowl and mash until pureed.

6. 6

   Add milk for taste and the ricotta and stir until it goes smooth.

7. 7

   In a baking tray, grease the bottom with olive oil and place lasagna plaques.

8. 8

   Add a potato and ricotta cream layer.

9. 9

   After a layer of turnip greens and salmon.

10. 10

    Repeat the lasagna plates and the remaining ingredients.

11. 11

    Place over more lasagna plates and finish with grated cheese.

12. 12

    Bake at 400u00b0F until the cheese is melted and golden and the pasta is cooked (25-30 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.