The white zucchini and salmon lasagna is a delicious first course, creamy and tasty, perfect for any occasion! A simple and quick recipe to make that will give you great satisfaction!
The peculiarity of this lasagna is that the ingredients are used raw, without having to cook anything first. You will only need to prepare the béchamel and then assemble the lasagna. No pans to dirty and wash!
The taste of this lasagna is really incredible. The smoked salmon together with the zucchini and smoked scamorza give the dish a unique and enveloping flavor.
At my house, lasagna means Sunday and it brings everyone together around the table! It will be the perfect dish for your family lunches!
And of course, I thank my dear colleague Leyla from the blog Dulcisss in forno who inspired me with her recipe! That’s why I decided to prepare these quick and delicious white lasagna with zucchini and smoked salmon.
Have I convinced you?! Then gather the ingredients, and before you know it, you’ll have made a zucchini and salmon lasagna that will make your mouth water!
I almost forgot, if you love lasagna, you’ll find this and many more in the Special Lasagna for Holidays and Occasions! Go take a look!
Other recipes you might be interested in:
Savory puff pastry croissants with salmon and arugula
Pasta with salmon and artichokes without cream
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: serves 4 people
- Cooking methods: Electric Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups whole milk
- 1/2 cup all-purpose flour
- 1/4 cup butter
- to taste nutmeg
- to taste salt
- thin egg lasagna sheets (about 6 oz)
- 1 1/4 lbs zucchini
- 3 1/2 oz smoked salmon
- 5 1/3 oz mozzarella
- 5 1/3 oz smoked scamorza cheese
- to taste salt
- to taste basil
Tools
- Saucepan
- Baking dish
- Mandoline
- Colander
- Ladle
- Grater
Did you try this recipe? 🥣👩🍳🌿
Let me know in the comments if you used fresh or smoked salmon, if you made any variations, and how you served it 🥰
To prepare your delicious zucchini and salmon lasagna, start by cleaning the zucchini well. Wash them under running water and pat them dry with paper towels.
Now take a potato peeler (if you have a mandoline it’s better, I used a grater with a large blade) and finely slice the zucchini vertically or into rounds as I did, without removing the skin.
Make sure the zucchini slices are very thin. Once all are cut, take a large bowl, place a colander on top, put ALL the sliced zucchini inside the colander, and let them drain for about 20 minutes.
This process allows the zucchini to release their vegetation water and makes them drier.
I have prepared this lasagna on two different occasions. Once, I used the zucchini raw without letting them drain first, and they released some liquid during cooking.
In this case, just let the lasagna rest for 5 minutes after removing it from the oven to allow some of the released water to be reabsorbed.
While the zucchini rest, prepare the béchamel.
Melt the butter in a double boiler. Once melted, turn off the heat and gradually add the sifted flour while stirring continuously with a whisk to prevent lumps.
Once the flour has reached a golden color, put the pot back on the heat and gradually add the cold milk, stirring continuously with a ladle or whisk.
Cook over low heat until you have a smooth cream. As soon as it begins to simmer, turn off the heat immediately and remove from the stove. Season with salt and pepper or nutmeg.
The consistency of the béchamel changes depending on the amount of flour and butter. This dosage is the one my mother has always used, who loves to prepare a light and rather fluid béchamel. If you prefer a thicker consistency, increase the amount of butter and flour.
Take the zucchini again, remove them from the colander, and squeeze them with your hands to remove some more of the vegetation water. Place all the zucchini in the saucepan with the béchamel.
Take the smoked salmon and chop it directly into the saucepan with the béchamel. Mix everything with a spatula to obtain the filling for your lasagna.
Adjust the salt without overdoing it. Take a baking dish, line it with parchment paper. Spread some of the filling (béchamel, zucchini, and salmon mixture) on the bottom. Place two sheets on top. Dress with a bit of sauce (béchamel, zucchini, and salmon).
Add a handful of mozzarella previously torn with your hands and a handful of smoked scamorza cheese cut into cubes. Generously sprinkle with grated Parmesan cheese and add a few fresh basil leaves.
Continue with the second layer of sheets. Top with the filling, then mozzarella, smoked scamorza, a bit of Parmesan, and some aromatic herbs. Continue like this until you have used all the ingredients.
Bake in a preheated oven at 340°F until the lasagna surface becomes nice and crispy and golden. In the last 5 minutes, you can also use the fan mode to dry it out a bit and make it crispier.
Et voilà, your tasty and delicious white zucchini and salmon lasagna is ready! Enjoy your lasagna, until next time!
Can these lasagnas be prepared in advance?
Yes, they can be assembled beforehand, stored in the refrigerator, or frozen and cooked when needed.
In the refrigerator: cover the dish with plastic wrap and store for 1-2 days. When ready to bake, cook in the oven at 320-340°F for 20-30 minutes, covering with foil to prevent the top from drying out.
In the freezer: you can freeze either the entire dish (still raw, to be cooked later) or the already cooked portions. In both cases, wrap them well with plastic wrap and aluminum foil. They keep for up to 2 months.
If you decide to freeze while still raw, cook directly without thawing, increasing the cooking time by about 15-20 minutes.
If you freeze the lasagna after cooking, it’s best to thaw it in the fridge overnight and then reheat it in the oven. For small portions, you can also use a non-stick pan with a lid over low heat to maintain creaminess without drying it out too much.How can I store or reheat the zucchini and salmon lasagna?
Store in the fridge for up to 1-2 days or freeze; reheat in the oven or pan to maintain the creamy consistency.
Which wine can I pair with this dish?
A dry, aromatic white wine, like Sauvignon or Pinot Grigio, is ideal to balance the creaminess of the dish. If you want to impress, try a Franciacorta Brut; the bubbles will make the recipe even more refined!
Is it better to use smoked or fresh salmon? And what’s the difference between the two?
Smoked salmon imparts a strong aroma and flavor, but you can also use fresh salmon fillets cut into cubes, depending on the desired result.
If I use fresh salmon, should I cook it first?
No, if you cut it into small or thin pieces, it will cook directly in the oven with the other ingredients. If you prefer to use larger chunks, you can quickly sear them (two to three minutes maximum) in a pan to seal the meat and prevent them from releasing too much water.
