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Instructions

• Heat up the oven at 180 degrees C
• Roast the pine nuts 3 minutes in a skillet without oil
• Heat 3 tbsp oil in a skillet and fry the garlic about 1 minute, than add the mushrooms and bake for 5 minutes
• Add the mushrooms to a bowl to cool them off
• Again heat 3 tbsp oil in a skillet and add the spinach, a hand full at a time, and let it shrink
• Put the spinach in a colander and let it leak
• Cut the spinach into small pieces and add to the mushroom mixture
• Add the pine nuts, ricotta and the salmon to the mixture
• Add pepper, salt and nutmeg to taste
• Boil the lasagna for 3 minutes in water
• Take them out with a skimmer and lay them short sided to you
• Cover them with the spinach filling and roll them up
• Cut the rolls in half and put them sideways in a baking dish
• Bake for 20 minutes in the oven