Lasagna with Salmon

Updated: 6 days ago

Lasagna with Salmon

A delightful specialty of Mediterranean Italian cuisine is lasagna with salmon in béchamel sauce. This dish is straightforward to prepare and can be made swiftly. In this recipe, I utilized fresh lasagna pasta, which does not require pre-cooking, thereby simplifying the preparation process. The ingredients needed for this recipe include fresh lasagna pasta, salmon, béchamel sauce, butter, flour, and Mediterranean spices. This specialty is both flavorful and succulent, making it a must-try. Please follow the recipe for best results.

Ingredients: simple, total time: 65 min.,6 serving

Béchamel:

Lasagna:

Preparation:

Béchamel:

Gently melt the butter in a deep pot over low to moderate heat.
Once the butter has melted, gradually add the flour while continuously whisking. After a few minutes, slowly incorporate the milk, stirring constantly in a circular motion in the same direction to prevent lumps and avoid burning.
When the mixture thickens and begins to boil, remove it from the heat. Season with salt, black pepper, and a touch of nutmeg. Allow it to rest in the pan and set aside.

Lasagna:

If you use hard lasagna pasta sheets:

Place a pot filled with water on the stove. Once the water reaches a boil, add a tablespoon of oil and a pinch of salt.
Begin blanching the pasta by immersing one sheet at a time for approximately 2 minutes. Remove each sheet with a slotted spoon and cool it under cold running water.
Subsequently, lay the pasta on a clean kitchen towel to dry. Repeat this process until all the dough has been used.

If you are working with fresh lasagna:

There is no need to pre-cook it; simply place it directly and horizontally in the baking dish.
I had a longer sheet of fresh lasagna and used scissors to trim the excess dough to fit the dimensions of my dish, which measures 21 × 31 cm. Alternatively, you can use a square dish measuring 20 × 20 cm or 25 × 25 cm.

Processing:

First, dice the salmon into small cubes. Add a cube of butter to a pan.
Once the butter has melted, incorporate the chopped salmon, stir for approximately 2 minutes, add a pinch of salt, and then remove from heat.
Before assembling the lasagna, preheat the oven to 180°C. Grate the mozzarella or slice it into rings, then cut into cubes.
Take a baking dish and spread a few spoonfuls of béchamel sauce on the bottom.
Arrange the pasta sheets horizontally, ensuring they do not overlap.
Layer in the following order: a ladle of béchamel, one-quarter of the salmon mixture, and one-quarter of the grated mozzarella.
Repeat this process for the remaining layers, finishing with a layer of béchamel, grated mozzarella, and Parmesan cheese. Sprinkle with oregano to taste.
Gently rotate the dish in a circular motion to ensure the béchamel sauce permeates all parts of the pasta.
Place the dish in the oven and bake for approximately 40 minutes.
Allow it to cool for about 10 minutes post-baking, which will help the mixture set and make portioning easier.
Serve warm.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

You may store it in the refrigerator for up to two days, ensuring it is covered. Additionally, it can be packed in appropriate containers and frozen for up to two months.
Before serving, take it out one day earlier and put it in the refrigerator. Heat in the microwave or in the oven