One-Pot Lasagne with Reuzegarnaals, Smoked Salmon, Pistache Pesto and Ricotta

Bake ReuzzaNalen: Peel the Reuzegarnaals and remove the intestinal tract. Season with salt and pepper. Heat a deep pan with 1 tbsp olive oil. If the orange circle is dark red you can start baking. Bake the shrimp for a high temperature until they have beautiful pink colors. Bake in parts if necessary and set aside.

Basic prepare: Finely chop the onion and garlic. Add them to the same pan with an extra tablespoon of olive oil and bake until they are glassy. Add zucchini: Cut the courgettes into small cubes (brunoise) and add them to the pan. Bake on high heat until the courgettes are slightly colored.

Make pistachio pesto: Put all the ingredients for the pesto in a food processor and mix into a coarse pesto. Add a dash of water if the pesto is too thick.

Finish sauce: Mix the pesto into the courgettes and then add the ricotta. Stir well. Keep a few fried shrimp for the garnish and mix the rest into the sauce.

Building lasagna: Make layers with lasagne sheets, always take a slice of salmon between a sheet of lasagna and put it in the sauce all around, now push well and spoon some sauce on top of it so that the lasagna is well covered with sauce.

Add garnish: Pull the mozzarella into pieces and divide over the lasagna. Divide the shrimp and sprinkle with finely chopped pistachio nuts.

Baking: Preheat the oven to 185 ° C. Place the pan in the oven and bake the lasagna for 35-40 minutes until the top is nicely golden brown.

Finish: Serve the lasagna directly on plates. Finish with a spoon of stracciatella and fresh basil leaves.