Salmón de Chile green lasagna with ricotta, Parmesan cheese and herbs from the garden
(Makes 8 servings)

For the pasta:
• 8 eggs
• 1 kg of flour
• Salt to taste

For the lasagna filling:
• 800 grams of Salmon de Chile skinless fillets
• 600 grams of ricotta cheese
• 120 grams of finely grated Parmesan cheese
• 2 tbsp of capers
• 1 ½ cup of fresh cream
• Salt and freshly ground pepper to taste
• 3 tbsp of grated Parmesan cheese

1. Heat a pan with a little water, half a lemon and a bay leaf, until it boils.
2. Place the salmon in the pan and cook for 5 minutes until soft.
3. Flake the salmon with a fork; and add the capers and salt and pepper. Set aside.
4. In the meantime, mix the eggs one by one with the flour and salt.
5. Knead the dough, forming a homogeneous ball that does not stick to your fingers.
6. Pass the dough through a lasagna press, as many times as necessary to thin and stretch the dough.
7. Cut the dough into large squares and set aside on a floured tray.
8. Heat a large pot with plenty of water.
9. Once the water boils, add salt and cook the lasagna pasta one by one, until each layer is al dente.
10. Set aside each layer of the lasagna pasta in a bowl of cold water while the rest are being cooked.
11. In a medium oven proof baking dish, spread a layer of cream.
12. Then place a first layer of lasagna pasta, add a layer of flaked salmon, and part of the ricotta and cream.
13. Cover again with a layer of lasagna pasta and repeat the filling until you have around three to four layers
14. Finish filling the lasagna and sprinkle with grated Parmesan cheese and cream.
15. Pre-heat the oven at 200ºC; heat and gratin the lasagna.
16. Serve hot

Hands-on time 1 hr