Step 1

Mix lemon juice, 2 tbsp of olive oil, 2 sprigs of chopped dill and 1 tsp of salt together to create a marinade.

Step 2

Put the salmon in a bowl and pour the marinade on it.

Step 3

Refridgerate for 15 minutes.

Step 4

Heat olive oil in a frying pan on high heat.

Step 5

Add the zucchini.

Step 6

Sprinkle with salt.

Step 7

Cook the zucchini on each side for approximately 4 minutes, or until it is grilled. Put aside.

Step 8

Heat olive oil in a frying pan on medium heat.

Step 9

Place the side skin side down in the frying pan. Pour the marinade over the salmon. Cook for approximately 8 minutes, or until the salmon is cooked through.

Step 10

Heat 6 cups of water in a large pot on high heat.

Step 11

When the water begins to boil, add the sheets of lasagna. Turn off the heat.

Step 12

Leave the pasta in the water for 5 minutes.

Step 13

Heat oven to 360°F (180°C).

Step 14

In a baking dish, add a layer of zucchini, 2 layers of lasagna, a layer of ricotta, a layer of salmon, a sprinkle of zest, and some lemon juice. Repeat 2 more times.

Step 15

Pour the milk over the top of the preparation.

Step 16

Bake in the oven for 15 minutes.

Step 17

Remove from oven.

Step 18

Add the grated cheese and bake in the oven for another 15 minutes or until the lasagna is cooked through and the cheese has melted.