Make lasagna, cut 1x.
Mix mascarpone and pecorino.
Preheat oven to 220 °C.
Blanch spinach, drain.
Put 1/2 lasagne sheet on an ovenproof plate, on top the mascarpone cream, then the salmon, again half a lasagne sheet and again mascarpone cream.
Bake in the oven for about 8 minutes.
Decorate with dill if desired.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?