Zucchini and salmon lasagna

Salmon and zucchini lasagna with their smoky aftertaste is a perfect first course for all occasions.

We love preparing lasagna, especially on special occasions, not only because they are versatile and everyone likes them but also because we can take advantage of it and cook it a few hours in advance. Upon the arrival of the guests or when it's time to sit down at the table, simply put them in the oven and you're done. The same goes for these salmon and zucchini lasagna, a tasty and simple first course to prepare .

The choice is yours whether to use ready-made bechamel , to make the recipe even faster, or whether to prepare it following our recipe. We can guarantee you that in both cases the result will be amazing because in this impressive first course the difference is made by the smoked salmon . Move to the kitchen and try these delicious smoked salmon and zucchini lasagna.

How to prepare the recipe for salmon and zucchini lasagna

1. First prepare the béchamel . Melt the butter in a saucepan, add the flour and toast it for a few minutes, until it has taken on a hazelnut colour. Slowly pour in the milk, stirring with a whisk, and add a teaspoon of coarse salt. Let the bechamel cook over medium heat, stirring occasionally with a whisk and, once thickened, turn off the heat and flavor with grated nutmeg. Keep it aside and let it cool.
2. Meanwhile prepare the zucchini . After washing them and removing the ends, cut them into rather small pieces. Cook them in a pan with the oil and the garlic clove until tender. Finally, season with salt and pepper.
3. Now that all the ingredients are ready, assemble the lasagna. Spread a thin layer of béchamel on the bottom of a baking dish suitable for cooking in the oven, cover with a layer of pasta then start alternating the ingredients: béchamel, zucchini, salmon cut into strips and parmesan . Continue like this for three layers while on the last one leave only bechamel and parmesan.
4. Bake at 180°C for 40 minutes then leave to cool before serving.

Another rich first course that is easy to prepare is lasagna with fresh salmon and zucchini. In this case you will have to cut 300 g of salmon steaks , fresh or defrosted, into cubes and cook it in a pan together with the courgettes. The preparation is then similar to the previous one. Alternatively, we suggest you try the spring version of the dish, the asparagus and salmon lasagna .

storage

Lasagna keeps well for a couple of days in the refrigerator . At the time of consuming them you can heat them both in a pan and in the oven.

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