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Preheat oven to 180°C.
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Heat pan and add oil, onion, garlic. Cook until onion becomes translucent then add diced carrot and zucchini. Cook for 3-4 minutes until vegetables start to soften.
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Move vegetables to side of pan and place salmon into pan. Cook 2 minutes each side then add stock to pan. Once salmon is just cooked through remove from pan and continue to boil vegetables in the stock until most of the liquid is absorbed. Add salmon back to pan and break up into chunky pieces.
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Meanwhile place eggs, ricotta, rind, parsley and ¼ cup parmesan into a bowl and combine well. Season with salt and pepper.
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Cover lasagna dish with a layer of gluten free lasagna sheets. Place a layer of vegetable salmon mix, followed by a layer of ricotta cheese mix. Once the layer is complete cover with another layer of gluten free lasagna sheets. Repeat this process until all of the vegetable salmon mix and ricotta cheese mix is all used.
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Sprinkle the top of the lasagna with the remaining parmesan cheese.
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Cover with alfoil and cook for 20 minutes, remove alfoil and cook for another 10 minutes or until cheese has browned.
