For 6p 1 kilo of fresh salmon filet, 1 ½ kilo of frozen spinach and 500 grams of tomato will make a great lasagne. Add a few chopped garlic cloves, 1 table spoon of dried thyme, 1 table spoon of paprika powder, 1 teaspoon of turmeric, pepper and salt and zeste of a lemon in 600 ml of light cream. Mix the cream with the defrosted and drained spinach. Make layers in a rectangular oven dish. Start with a thin layer of spinach, then dried lasagne sheets, fish, spinach, grated parmigiano. Continue to make layers and finish with a layer of thinly sliced tomatoes and parmigiano.
Put in the oven at 180° for 40 mins.