Modern Mayan lasagna with grilled tomato-habanero sauce and cilantro-garlic grilled salmon

Roughly cut a bunch of cilantro, stems and all, into the blender with two peeled garlic cloves, olive oil and a fair amount of salt; puree into a marinade and pour it over the salmon fillets.

Grill the salmon, and grill tomatoes, habaneros and garlic until soft and blackened; peel off the skins once cool.

Blend the tomatoes, all the garlic and two roasted habaneros until smooth; add water and salt to reach about six cups of finished sauce.

Pour about a cup of the sauce into a skillet and reserve for garnish.

Stir ricotta with about half a cup of Mexican crema, a handful of finely chopped cilantro and three eggs.

Spread about a quarter of the sauce in the dish, stagger four no-boil lasagna sheets into it, add more sauce and half the ricotta mixture; keep layering pasta, sauce and ricotta to the top and sprinkle with chihuahua cheese.

Cover with foil and bake at 375 for about 45 minutes, uncovering for the last 15 minutes to brown.

Cook the reserved sauce down until very thick, then thin with a little broth for the garnish sauce.

Cool the lasagna completely, cut into squares and then triangles; reheat in a hot oven with the grilled salmon.

Plate a lasagna triangle topped with salmon, drizzle the sauce around, and finish with a spoonful of crema and a shower of cilantro.