Lasagna can be made in many different ways. As I said before, I'm trying to eat more fish, so I though about a fish lasagna, why not?

this recipe is simple, if you use premade pasta sheets. Making egg pasta is not hard, but it takes time, someday I'll write down the recipe.
This time though, I have used the dry pasta layers you can find here in every shop.

for the filling
salmon fillets or slices, around 700/800 grams. Fillets are cleaner, but more expensive, I used sliced salmon, paying attention to take off all the skin, and all the spines I could find. It's easier if you clean the fish after it has cooked a bit an the meat has gotten softer and crumbles when you press it with a fork.

ricotta and asparagus cream: 300 grams of sweet ricotta (not the roman kind, that is saltier and dryier), one egg, asparagus, around 300 grams

boil the pasta sheets in a pot with abundant water, for a 5 minutes, with a bit of salt and a spoon of oil, so the sheets won't glue to each other. Read the instructions though, because some pasta sheets won't need to be cooked before, the 'fresh' kind won't, for a sample, while the dry one usually needs a bit of pre-cooking or else it will be too hard and dry.

Be careful to let them cool off on a surface a bit distant one from the other, so they won't stick together.

In a pan, fry some onion, carrot and celery finely minced (that's called 'soffritto') in a spoon of olive oil, until the vegetables gets soft and the onion is transparent. Don't roast it too much or the whole plate will taste a bit bitter. Add the salmon, and let it roast for a 20 minutes, crumbling the meat with a fork. If you have it, add some spoons of white wine during the cooking, it will give it a very good taste.Add spices as you like it, during the process, I like dry meat spices mixer and lots of pepper :3

in a bowl, mix the ricotta cheese with salt, pepper, the egg and the minced asparagus (asparagi? asparagususes? In Italy is 'asparago', pl. 'asparagi' :3 ) that you have boiled before until very soft. Use the tender tops only, but don't throw away the other parts! They're exquisite in a salad wit a bit of salt, olive oil and a crumbled hardboiled egg.

Now, in an oven pan, lay the pasta sheets, some cream, some salmon, another layer of pasta, cream salmon etc. until you have ingredients. My advice is not making more than 3/4 layers, it will tay softer and it will cook better.

Sprikle grated cheese and oil on the last layer (I usually leave some of the filling cream for the top too)
Cook for a 25/30 minutes at 200'C/390'F then GOOD LUNCH :9