Lasagna with salmon and ricotta, a creamy first course, simple yet rich in flavor, perfect for the Christmas holidays, and ideal for many other occasions.

You can choose to make homemade béchamel, or buy it.

With a few other ingredients, you can prepare a truly delicious dish.

You can also choose the type of pasta sheets you prefer.

For example, I chose thin sheets to skip the pre-cooking; if you choose coarse or rough sheets, I recommend boiling each sheet in plenty of water with a tablespoon of oil and then draining them, spaced out on a clean towel.

Soon you will find all my festive lasagna recipes in a collection, but here’s a small preview!

Difficulty: Very Easy
Cost: Economical
Rest time: 40 Minutes
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stovetop, Electric Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients

12 lasagna sheets
2 cups béchamel sauce
1 cup ricotta
8.8 oz mozzarella
7 oz smoked salmon

Tools

1 Bowl
1 Spatula
1 Fork

Steps

To make the Lasagna with salmon and ricotta, first, if you want to make homemade béchamel, prepare it in advance to cool it down.
You can find my version by clicking on the bold words above.
In the meantime, cut the salmon into pieces.
Drain the mozzarella and cut it into cubes.
In a bowl, work the ricotta with two tablespoons of béchamel and add 3.5 oz of salmon.
Blend until you get a smooth cream.
Add the béchamel, keeping 5 tablespoons aside for the final part.
Mix.
On the bottom of a baking dish, spread two tablespoons of béchamel.
Lay the first lasagna sheet and garnish with three tablespoons of salmon cream.
Spread it.
Add a few pieces of salmon.
Add a few pieces of mozzarella and continue to assemble the layers.
I will make six layers in total.
Since my dish widens, for each layer after the first, I will use one and a half lasagna sheets.
Bake in a preheated fan oven at 375°F for 25 minutes.
Let it cool slightly before cutting and serving.