Lasagna stacks with trout and vegetables

Ingredients:

* 1 lb. trout fillet
* 6 Lasagne noodles
* 2 stalks celery
* 2 carrots, peeled
* 6 oz. of small peas
* 1 can sliced black olives
* 1 onion
* 1 zucchini
* 1 tablespoon of olive oil
* Salt and pepper
* Kitchen plastic wrap

Instructions

Boil the noodles

1) Boil the noodles in salted boiling water with olive oil for 10 min.

Cooking the vegetables, then add the trout

2) Wash, peel and slice the vegetables (celery, carrots, zucchini and onion) sliced 1 inch on each side. Do the same with the trout fillets, careful to remove any bones. In a skillet, cook the vegetables (celery, carrots, zucchini, onion and peas) 5 minutes by steaming them with a strainer steamer insert.

3) Add the diced trout, salt and pepper. Continue cooking for 3 minutes more. Remove from heat, mix gently not to break up the trout and set aside.

Preparing the stacks

4) Place a lasagne noodle on a sheet of plastic wrap 12" x 12"; over the noodle place some of the diced trout with vegetables, cover with the second lasagna noodle. Add the stuffing and cover again finally with the top lasagna.

5) Close the package tightly so that the individual lasagna will keep its shape. Repeat the operation a second time to make the second lasagna.

And serve...

Serve this lasagna stack warm, gently taking them out from their plastic wraps at the last minute before serving. Sprinkle some sliced and chopped black olives over each portion, then pour an olive oil/balsamic vinegar with italian spices vinaigrette over each portion.

Serve these trout lasagna stacks...