Cold Salmon Lasagna

Lasagna sheets:

Make a pasta dough with sifted eggs, flour, durum wheat semolina and the remaining ingredients. Wrap the mixture in cling film and let it rest. Then roll out the dough thinly and cut it into lozenges about 6-7 cm long (four pasta sheets per lasagne portion). Make lozenges in salted water and then quench in cold iced water. Marinate the cooked pasta lozenges with salt, vinegar, vegetable oil and pepper. Vegetables:

Cut the melanzane and zucchini into slices about 5 mm thick(season melanzane with salt), sauté briefly in olive oil. Peel the tomatoes and cut them into 5 mm slices. Marinate the vegetables with salt, pepper, balsamic vinegar, thyme, rosemary and olive oil. Salmon and ricotta:

Mix ricotta with milk until smooth, season with salt and fresh pepper(add kitchen herbs if desired). Cut salmon into thin slices. Salad dressing:

Sauté pine nuts without oil in a Teflon pan. Finely dice shallots. Finely chop kitchen herbs. Melt vinegar with salt, add oils and stir through. Mix shallots, seeds with salad dressing and stir in kitchen herbs. Season with sugar and pepper. Leaf lettuce:

Rinse leaf lettuce briefly in cold water, dry and toss. Lasagna:

Build the lasagna according to the following layers: 1. pasta rhombus, 2.a little ricotta, 3.salmon slice, 4.pasta rhombus, 5. marinated vegetables, 6. pasta rhombus, 7.ricotta, 8.salmon slice, 9.pasta rhombus. Lasange on a telle

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