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Salmon lasagna


Salmon lasagna

Salmon lasagna with béchamel sauce is a lean variant of the traditional dish, perfect for any occasion.

Today we are preparing some delicious salmon lasagna, perfect for a family lunch or dinner, but ideal to serve as a first course on Christmas Eve . This first course will be adored from the first bite, thanks to its savory and smoky taste, typical of Norwegian fish. And what about their creaminess given by the bechamel?

Definitely easier and quicker to prepare than the classic lasagna with meat sauce, they are an excellent alternative for those who prefer the taste of fish, or simply want to vary it a bit. In our recipe we decided to leave them natural, using only the fish and the béchamel, but we leave you a suggestion at the end to make them even richer. Try preparing this fish lasagna too, you won't regret it !

Salmon lasagna
Salmon lasagna

Ingredients

For the bechamel

  • Milk – 1 l
  • Flour 00 – 100 g
  • Butter – 100 g
  • Salt – to taste
  • Nutmeg – to taste

For the lasagna

  • Fresh lasagne pasta – 300 g
  • Smoked salmon – 400 g
  • Grated Parmesan – to taste

Preparation

How to prepare the salmon lasagna recipe

1

To prepare this dish you can use both fresh pasta lasagne , which you can easily make at home (1 egg for every 100 g of flour), and ready-made durum wheat semolina lasagne. In this case, follow the instructions on the package to understand whether they should be blanched first or can be used raw.

2

Cut the smoked salmon slices into strips. Add a pinch of white pepper to taste.

3

At this point let's deal with the béchamel sauce . Heat the milk in a saucepan and, separately, heat the butter with the flour to a low heat, stirring regularly to avoid the formation of any lumps. Then pour in the milk slowly and flavor with nutmeg . Also season with salt. Cook the sauce until it becomes thick and creamy.

4

Now all that remains is to assemble the lasagna. Dirty the baking dish with a few spoonfuls of béchamel sauce, then place a first layer of pasta, a few spoonfuls of béchamel sauce and the salmon. Proceed until you run out of ingredients.

5

As a final layer, spread a little béchamel and sprinkle with grated Parmesan . Bake at 180°C for about 30-40 minutes , checking the cooking from time to time.

Here is a short video with all the steps to make it. The addition of mozzarella, as we explain below in the variations, is completely optional.

Variants

As we mentioned, there are at least two variations of this dish that, in our opinion, you absolutely must try: white salmon lasagna with the addition of courgettes and those prepared with fresh salmon.

  • For the courgette and salmon lasagne, please refer to the dedicated recipe .
  • Baked lasagna with fresh salmon, on the other hand, involves cooking the salmon in a pan with a drizzle of oil. Leave the fish to cook for a few minutes on each side, cut it into cubes and add it to the layers before putting everything in the oven as per the basic recipe.

In addition to this, you can enrich the layers with other ingredients such as smoked scamorza, mozzarella or ricotta . The idea of ​​adding some sautéed spinach is also excellent.

Conservation

We recommend storing the lasagna for a maximum of 2-3 days in the fridge, well covered in cling film. You can also freeze it in the freezer to make it last longer.

Read also
White lasagna: 10 recipes you should try

Riproduzione riservata © - WT

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