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Lasagna with Smoked Salmon in Béchamel Sauce

Updated: Mar 6

  • Lasagna is one of my favorite Italian specialties, I love this recipe, and it is also very healthy. This is an original Italian recipe. Follow recipe.

Ingredients: medium, total time: 80 min. 4 serving
  • 250 g pasta for lasagna

  • 400 g smoked salmon

  • 200 g smoked Scamorza cheese (cut into slices)

  • 300 g mozzarella cheese

  • 600 ml béchamel/white sauce

  • 1 sprig of parsley

  • 30 g butter (for buttering the pan)

  • salt and pepper to taste

  1. To prepare the béchamel sauce, see my recipe for sauce.

  2. Put on the fire a pot with plenty of salted water, in which you are going to cook the pasta for the lasagna.

  3. While the water is boiling, cook the pasta for the lasagna; then, cut the smoked salmon into thin strips.

  4. Also chop the parsley and divide the mozzarella into small cubes by mixing it in a dish together with the parsley and the salmon that you have previously cut into strips.

  5. Butter the baking dish well and place a layer of béchamel on the bottom; on top of the béchamel layer, place a first layer of pasta for the lasagna, then place a layer of the mix of mozzarella, parsley, and salmon on top of the pasta for the lasagna.

  6. Cover this last layer with slices of smoked scamorza cheese and spread a new layer of béchamel over it; continue like this until at least 3 layers have been created. In addition, put a few cubes of butter on the surface of the lasagna in random order to allow the superficial part of the lasagna to cook without becoming too dry.

  7. When you have also finished the surface layer, place the pan with the lasagna in the preheated oven at 180 °C for about 25 min.

Buon appetito!

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