Recipe for asparagus and salmon lasagna

In less than half an hour your asparagus and salmon lasagna is ready to go in the oven. Here is our recipe for preparing them!

We love offering you simple and quick first courses because we know how important it is to have recipes available that are suitable for even the most important occasions but which do not require too much time to prepare. Among these, the asparagus and salmon lasagna stands out, one of the quick and easy recipes to fall back on when you have guests .

The preparation is really simple and if you don't have much time, ready-made béchamel is the best choice you can make. To obtain a tastier dish, we used smoked salmon but we will also give you some advice on making them with fresh salmon, thus obtaining a lighter recipe. Ready to discover all the tricks for preparing lasagna with asparagus and smoked salmon?

How to prepare the asparagus and salmon lasagna recipe

1. First wash the asparagus, remove the hard and stringy end part, and cut them into strips.
2. Heat a drizzle of oil in a pan, brown the garlic and then add the cut asparagus.
3. Cook for 8-10 minutes , first on a high heat to brown the vegetables, then lowering the heat and adding water as needed, until they are soft.
4. Remove the garlic, complete with salt and pepper and pour the asparagus into a bowl, then proceed with the preparation of the béchamel sauce .
5. Place a saucepan with the butter and flour on a low heat, mix well with a whisk until you obtain a golden roux .
6. Add the milk slowly , continuing to mix with the whisk to avoid the formation of lumps.
7. Continue stirring until it thickens and coats a spoonful.
8. Turn off the heat and complete with salt and grated nutmeg.
9. The time has now come to assemble the dish and then cook it.
10. First spread a layer of béchamel, cover with fresh lasagna pasta, then make another layer of béchamel.
11. Distribute a handful of asparagus and salmon, a handful of grated cheese and close with a second layer of pasta and continue until the ingredients are finished.
12. On the last layer, put just a little béchamel and the grated parmesan. If you like, you can also finish with the salmon, you just have to be careful when cooking in the oven that it doesn't burn.
13. Cook at 180°C for 30-35 minutes and leave to cool for 10 minutes before serving.

Read also

White lasagna: 10 recipes you should try