A different take on the classic lasagna. This smoked salmon and zucchini lasagna is quick and easy to make. Other benefits: it’s healthy but also rich and creamy and it has salmon in it – one of the noblest of omega-rich ingredients. This is the perfect dish to make in the evening and eat again the next day. The leftovers may be even tastier than freshly made lasagna.
prep time 15 min cook time 35 min
ingredients for 6-8
- 500g fresh or dry lasagne sheets
- 1 l milk
- 70 g flour
- 70g butter
- 1 tsp ground nutmeg
- salt and pepper
- 300g smoked salmon, diced
- 2-3 zucchini, diced
- 50g grated Parmigiano
- handful of fresh dill, chopped
- 1-2 tbsp extra virgin olive oil
1. Turn on the oven at 180°C. Coat slightly a large shallow ovenproof dish with oil. I used a 25 x 35cm (10″x14″) glass dish.
2. Heat olive oil in a large pan over high heat. Add zucchini and sprinkle with salt and pepper. Cook for about 5 minutes.
3. Make the white sauce/béchamel sauce: melt butter in a (heavy bottom) saucepan then add flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins until the roux starts to brown, but only slightly.
4. Add the milk to the roux gradually, whisking vigorously as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season with salt and nutmeg. Remove from heat and set aside.
5. Mix zucchini and salmon to the white sauce. Add chopped dill.
6. Start layering the lasagna: spread a ladleful of the sauce over the bottom of your dish, then a layer of lasagna sheets, another of the sauce and then grated cheese. Continue layers, finishing with béchamel sauce and a good handful of grated Parmesan cheese.
I used fresh lasagna sheets which didn’t need to be cooked first. Choose pre-cooked lasagna sheets or follow the instructions on the package.
7. Place in the oven for 30-40 minutes or until the pasta is fully cooked and the top is golden. Remove from oven, then let stand for 15 minutes before slicing and serving
Lasagne are tastier if allowed to stand at least 15 minutes before serving, so the pasta has the time to “relax” and absorb the sauce
Tip: you want to be careful with salt since the smoked salmon is usually quite savoury.
Tip: if the béchamel sauce thickens too much, add a little bit of milk to loosen it.
BUON APPETITO!