Salmon Lasagna

Serves 6

9 oz. lasagna noodles
14 oz. thinly sliced fresh salmon
4 oz. smoked salmon
1 lb. 5 oz. robiola cheese
1 oz. parmesan
1 oz. bread crumbs
1 oz. butter
4 tbs. milk
marjoram, cognac, salt, pepper and olive oil

Preparation

1. Chop the smoked salmon, put it into a bowl with the robiola, a dash of pepper, a little marjoram and salt. Soften the cheese with a fork, add the milk a little at a time, stirring until the mixture is creamy.
2. Cook the lasagna noodles for 3 minutes in lots of salted boiling water and 3 tbs. olive oil. Drain. cover the bottom of a buttered baking sheet with one layer of noodles.
3. Cut the fresh salmon into narrow strips, put them into a buttered skillet with a drop of cognac, cook until the liquor evaporates.
4. Put a little of the cheese mixture and a few strips of the fresh cooked salmon on top of the lasagna noodles. Cover with another layer of pasta.
5. Repeat and keep on making layers until you have used up all the ingredients, ending with a top layer of the cheese mixture.
6. In a small bowl combine the parmesan, breadcrumbs and a few marjoram leaves, sprinkle over lasagna.
7. Cover the baking dish with aluminum foil and bake in the oven at 390 degrees F for 20 minutes. Remove the foil and bake for another 10 minutes at 425 degrees.