Lasagna with zucchini and salmon

ingredients

• 4 large pumpkins
• 300 g of salmon
• 1 small onion
• 2 ripe tomatoes
• 200 g of fresh mushrooms
• 100 g of spinach
• 8 olives
• coriander
• pepper to taste
• salt
• 2 eggs
• olive oil

Preparation
Thinly slice the courgettes and place on the grill. Boil the salmon in water for about 3 minutes and shred it. Cut the onion, cut the tomato into small cubes, cut the mushrooms into cubes. In a non-stick pan add: a drizzle of olive oil, chopped onion, diced tomatoes, diced mushrooms and spinach leaves. Season with salt, pepper and coriander. Let it cook under steam. Add the chopped salmon and mix well. Beat the 2 eggs and cut the olives into slices. In a pyrex, place the salmon, vegetables and zucchini in alternating layers. Add the beaten egg and the olive slices on top. Bake at 220 degrees for 35 minutes.