Soft and tasty lasagna in a jar. Today I propose them with zucchini and smoked salmon. Like the lasagna alla norma in a jar or the lasagna with zucchini in jar cooking , this recipe also cooks in just a few minutes. Thanks to the group dedicated to jar cooking, every day, I get inspiration to create new recipes. I have to say that my readers are surpassing me in creativity. Every day they “bake” jars with many recipes, one more tempting than the other. So, Loretta, the other day posted the recipe for jar-cooked lasagna with salmon and zucchini. Needless to say, I rushed to the supermarket to buy the ingredients, I couldn’t miss this delicacy.

This recipe was written in April 2017, today I propose it to you in a restored version and with a video recipe that you will find here, below the photo. Watch it until the end and find out how to plate the lasagna. Let me know if you liked it. You can find me on the Facebook page: From the Pan to the Jar.

lasagna in a jar with salmon and zucchini

Difficulty: Very Easy
Cost: Medium
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 1
Cooking methods: Microwave, Jar Cooking
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Shopping List for Making Lasagna in a Jar with Zucchini and Salmon

1 1/4 cups milk
1 tablespoon extra virgin olive oil
1 oz all-purpose flour
1 pinch nutmeg (ground)
2 pinches salt
2 sheets lasagna (fresh and thin)
1 zucchini
1.75 oz smoked salmon
1 teaspoon extra virgin olive oil
2 sprigs chives

What You Need to Make Lasagna in a Jar

1 Jar 500 ml with thin seal
1 Bowl glass
1 Whisk
1 Colander
1 Mandoline

How to Make Béchamel in the Microwave?

Pour the oil into the bowl, add the flour and mix with the whisk until a dough ball forms. Pour a small portion of the milk and work with the whisk, gradually adding the remaining milk while mixing well. Add salt and nutmeg, mix again. Place the bowl in the microwave, set it to 750 watts and start it for one minute. Remove the bowl and mix well, always with the whisk. Continue in one-minute intervals until the béchamel thickens.
Wash and trim the zucchini, slice it with the help of the mandoline, letting the slices fall into the colander. Salt them, mix, and let them rest for 15 minutes so they lose their water. After resting, rinse them quickly under running water, squeeze them between the palms of your hands, and transfer them to a plate.
Meanwhile, brush the jar with a little oil. Cut the salmon into strips and chop the chives. Cut the pasta sheets into squares and little rectangles.
Assemble the lasagna in the jar following this sequence: a square of lasagna, a scant tablespoon of béchamel, 4 slices of zucchini, and some pieces of salmon. Continue to create 5 layers, finishing with zucchini and some salmon pieces placed in the center. Season with chives and, if you like, a pinch of Sichuan pepper. Clean the rim of the jar, seal, and fasten with 4 clips.
Program the microwave to your tested power (I use 600 watts) for 5 minutes, insert the jar, and start cooking. At the end, let the sealed jar rest for 20 minutes. During this time, cooking will complete and the vacuum will form.
When you want to serve the lasagna in a jar, simply unclip, microwave for about 3 minutes. This way, you will heat the lasagna and easily remove the vacuum.

Rosella advises…

Lasagna cooked in a jar will keep for 15 days, as fresh as just made, thanks to the vacuum.

If the béchamel forms lumps, don’t worry, blend everything with an immersion blender.

The temperature of the béchamel can alter the cooking times, always remember the rule that we just need to add 2 minutes of cooking from the start of boiling. The béchamel doses are for 3 jars.