The smoked salmon and brie lasagna is a tasty and quick main course, ideal to prepare for Christmas holidays, during lunches or dinners with friends and family. An extremely simple recipe to make, just like the pistachio and speck lasagna.
Even for this recipe, you won’t need to dirty too many pots or casseroles, except for the one needed to prepare the béchamel. After that, alternate layers of lasagna, smoked salmon, and brie, and it’s ready for the oven.
A main course you can also prepare in advance, so you can also focus on the Christmas appetizers which may take a bit more time. Curious to find out how to prepare it? Let’s head to the kitchen together because the smoked salmon and brie lasagna will be ready in a click!
If you’re interested in more Christmas main course recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 7 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
- Energy 348.11 (Kcal)
- Carbohydrates 24.66 (g) of which sugars 6.58 (g)
- Proteins 18.74 (g)
- Fat 19.69 (g) of which saturated 11.11 (g)of which unsaturated 6.54 (g)
- Fibers 0.78 (g)
- Sodium 1,448.78 (mg)
Indicative values for a portion of 131 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz fresh egg lasagna sheets (ready-made)
- 7 oz brie
- 7 oz smoked salmon
- 1 tbsp extra virgin olive oil
- 2.5 cups whole milk
- 3.5 tbsp butter
- 0.4 cups all-purpose flour
- salt (to taste)
- nutmeg (to taste)
- 1.5 oz grated parmesan
Tools
- High-sided Casserole
- Non-stick Pan
- Baking Dish
- Cutting Board
- Knife
- Whisk
Steps
First, prepare the béchamel. Melt the butter in a pan. Add the flour all at once and stir with a hand whisk until the roux turns hazelnut brown.
Then add the butter and flour roux to the saucepan where you previously brought the milk to a boil. Adjust the salt, add grated nutmeg, and continue cooking over low heat for 15 minutes, always stirring with a hand whisk to prevent lumps, until the cream thickens.
For this béchamel, I used more milk to achieve a slightly more liquid cream. If lumps have formed, blend the béchamel with an immersion blender. This will also make the béchamel smoother.
Now focus on preparing the lasagna. First, slice the brie. Then drizzle some oil on the bottom of a baking dish and add a layer of béchamel. Place the first lasagna sheet and distribute some pieces of smoked salmon and slices of brie, cutting it in half if too large.
If you prefer, you can chop the salmon with a knife. I didn’t feel like it this time, and to avoid dirtying another cutting board, I preferred to take some pieces directly from the package. Add another layer of béchamel and another lasagna sheet. Continue this way until you’ve used all the ingredients.
Cover the baking dish with aluminum foil and bake in a preheated static oven at 446°F for 35 minutes.
Then remove the aluminum foil and continue baking for another 10 minutes, or until the lasagna is golden on top.
Storage and Tips for Smoked Salmon Lasagna
The salmon and brie lasagna can be prepared in advance and stored in the refrigerator for 1 or 2 days, covered with aluminum foil. When ready to cook, remove from the fridge at least 30 minutes before and bake as indicated in the recipe above.
The salmon and brie lasagna can be prepared in advance and stored in the refrigerator for 1 or 2 days, covered with aluminum foil. When ready to cook, remove from the fridge at least 30 minutes before and bake as indicated in the recipe above.
FAQ Questions and Answers for Smoked Salmon Lasagna
How can I substitute the brie?
Alternatively, you can use mozzarella, fontina, or another melting cheese of your choice.
Why is the béchamel so liquid?
I intentionally kept the béchamel softer to better cook the lasagna. If you prefer, you can make it with less milk, using 2 cups instead.
What can I do if the béchamel has many lumps?
Firstly, I recommend adding the roux to the saucepan with the hot milk, not the other way around. This step will help a lot. Additionally, you can blend the béchamel at the end of cooking with an immersion mixer. This way, you’ll get a smoother cream.
