Ingredients:

* 1 pound lasagna noodles
* 3 thick atlantic salmon squares
* 5 big leeks, washed and outer leaves removed
* 1 cup and 1/4 of Mascarpone cheese
* 2 eggs
* 1 cup 15% cream
* some thyme spice
* extra-virgin olive oil
* 2 tablespoons of butter
* 1 cup grated Parmesan cheese
* salt, pepper

Instructions

1 Slice thinly the leeks by keeping only the most tender, inner parts. Wash them thoroughly and drain them. In a skillet, cook the leeks in a little olive oil, cook them for 15 minutes covered, until they are tender. Season with salt and pepper.
2 Rinse the salmon squares in cool water. Dice them into small squares. Reserve.
3 In a bowl, blend the mascarpone, add the cream, beat the eggs and pour them in and a little salt and pepper.
4 Butter up a deep lasagna pan with butter or oil, the bottom and the sides. Spread a little bit of the creamy mixture at the bottom of the pan. Cover the sauce with a layer of lasagna noodles. Cover the noodles with leeks, then salmon. Sprinkle with Parmesan, then with thyme. Pour some creamy preparation over all this.
Deposit then a second layer of lasagna noodles, then again more leeks, salmon, Parmesan, thyme, and cream sauce.
5 To finish, lay a last layer of lasagna noodles. Pour remaining cream and finally remaining Parmesan. Put some butter knobs over the top. Reserve in the refrigerator for 2 hours, covered with plastic wrap.
6 Put in your preheated oven at 350 °F for 35 minutes.
If the top browns too quickly, cover the dish with an aluminium sheet to finish your baking time.

To finish... Serve while warm with a green salad and a very cool dry white wine.