{"id":3715,"date":"2012-02-04T10:02:24","date_gmt":"2012-02-04T10:02:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/lachslasagne-zutaten\/"},"modified":"2012-02-05T09:06:24","modified_gmt":"2012-02-05T09:06:24","slug":"lachslasagne-zutaten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/lachslasagne-zutaten\/","title":{"rendered":"Lachslasagne"},"content":{"rendered":"

Zutaten<\/strong> und Zubereitung<\/strong><\/p>\n

Nudelteig:<\/em>
\n2 Eier
\n200 g Mehl
\n1 EL Oliven\u00f6l
\n1,5 TL gutes Pesto
\netwas frischen Pfeffer, Salz<\/p>\n

Alle Zutaten zu einem geschmeidigen Teig kneten, ruhen lassen. Muss sich glatt und angenehm gummiartig anf\u00fchlen und darf nicht mehr an den H\u00e4nden kleben.<\/p>\n

Sauce:<\/em>
\n0,2 l trockenen Wei\u00dfwein
\n150 Schmand
\neine Knobizehe
\netwas Salz<\/p>\n

Zutaten zu einer Sauce verr\u00fchren.<\/p>\n

Weiterhin:<\/em><\/p>\n

Eine mittelgrosse, knackige Zucchini in feine Schieben schneiden, einen Hauch salzen, ganz kurz in etwas Oliven\u00f6l anbraten. Braune Champignons (ca. 200g) in d\u00fcnne Scheiben schneiden. Etwa 300 g frischen Lachs In d\u00fcnne Schieben schneiden, ganz leicht und schnell in etwas \u00d6l anbraten und beiseite stellen. Zwei E\u00dfl\u00f6ffel voll rosa Pefferk\u00f6rner (ganz !) fein zersto\u00dfen und den Lachs damit einreiben.
\nEin halbes Bund frischen Salbei nehmen, die Bl\u00e4ttchen abzupfen, zwischen die warmen, \u00f6ligen Lachsscheiben legen und wieder beiseite stellen.
\nNun den Nudelteig zu Lasagneplatten gew\u00fcnschter Gr\u00f6\u00dfe (nicht zu dick) verarbeiten, die Platten kurz in sprudelnd kochendem, leicht gesalzenem Wasser ziehen lassen, damit sie etwas angegart sind.
\nIn eine etwas tiefere Lasagneform etwas von der Wein\/Schmandsauce giessen, ein paar Pilze auf den Boden streuen. Danach Nudelplatte- Gem\u00fcse- Lachs jeweils schichten. Jede Lage gro\u00dfz\u00fcgig mit frischem Parmesan bestreuen. Dann wieder Nudelplatte – Gem\u00fcse – Lachs-Parmesan usw. Zwischendurch immer mal ein wenig Schmand-Weinsauce dr\u00fcbertr\u00f6pfeln. Das Ganze mit einer Nudelplatte beenden, nochmal feist Parmesan dr\u00fcber, den Rest der Schmand-Weinsauce dar\u00fcbergiessen damit alles sch\u00f6n feucht ist.
\nIm vorgeheizten Ofen ca. 20 Minuten bei Gas Stufe 5 ungef\u00e4hr backen. Eher nach unten stellen, damit der Parmesan obendrauf nicht anbrennt. Wenn das ganze goldbraun und lecker aussieht -Rausnehmen.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten und Zubereitung Nudelteig: 2 Eier 200 g Mehl 1 EL Oliven\u00f6l 1,5 TL gutes Pesto etwas frischen Pfeffer, Salz Alle Zutaten zu einem geschmeidigen Teig kneten, ruhen lassen. Muss sich glatt und angenehm gummiartig anf\u00fchlen und darf nicht mehr an den H\u00e4nden kleben. Sauce: 0,2 l trockenen Wei\u00dfwein 150 Schmand eine Knobizehe etwas Salz … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[151,127],"tags":[101,245],"class_list":["post-3715","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-pizza-und-co","tag-lachs","tag-lasagne","item-wrap"],"yoast_head":"\nLachslasagne<\/title>\n<meta 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