Blanch your sheets of lasagna in salted water (if you did’t handmade).
Chop your raw zucchini, yes raw, Squeeze them and add pepper to taste.
Mix the pulp to the Robiola, add some oil.
Chop the salmon and mix it to the Robiola.
Place the sheets of lasagna in an oiled tin and alternate the layers, first with zucchini and Robiola, then with salmon and Robiola.
Bake 4 at least.
Cover with breadcrumbs, olive oil, parsley, Parmesan, pink pepper.
Bake for 30 minutes at 180 degrees.