Salmon and shrimp lasagna is a delicate main dish made with smoked salmon, creamy béchamel sauce, provolone, and shrimp fresh or frozen, a quick seafood lasagna to prepare for both lunches and Christmas dinners. This recipe will make you shine despite its unique simplicity. I recommend saving it among your favorite Christmas recipes along with the crêpes with shrimp and béchamel for a menu full of goodness.
These are baked lasagna made with ready-made fresh pasta so no need to boil them first; just layer them with all the other ingredients and bake.
I am sure you won’t finish the holidays without having seconds of this salmon and shrimp lasagna recipe. Let me know if you liked them. See you next time!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 736.61 (Kcal)
- Carbohydrates 59.75 (g) of which sugars 12.40 (g)
- Proteins 45.40 (g)
- Fat 34.94 (g) of which saturated 18.94 (g)of which unsaturated 15.57 (g)
- Fibers 3.93 (g)
- Sodium 2,510.08 (mg)
Indicative values for a portion of 322 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 thin egg lasagna
- 2 cups béchamel sauce
- 5.3 oz smoked salmon
- 5.3 oz shrimp (shelled fresh or frozen)
- 4.2 oz provolone
- 2.8 oz grated parmesan
- 1.4 oz chopped pistachios
Tools
- Baking Dish
- Small Pot
Recipe
Prepare the béchamel sauce following the doses and procedure indicated in my recipe.
Boil the shrimp in a small pot with lightly salted water; if you use fresh shrimp, a few minutes are enough, for frozen ones it takes about 7 minutes (I also add some black peppercorns and a few sprigs of parsley to the water), drain them at the end of cooking.
Cut the smoked salmon into thin strips.
Dice the mild provolone and start layering the lasagna by first slightly coating the bottom of the baking dish with a few tablespoons of béchamel.
Continue by placing the fresh lasagna sheets in the dish, cover with béchamel, add some salmon, shrimp, provolone, and evenly distribute grated parmesan and chopped pistachios. Continue this way until the ingredients are used up, and finish the last layer with béchamel, parmesan, provolone, and a generous sprinkle of chopped pistachios.Bake in a preheated oven at 350°F for about 30 minutes or until the typical lasagna crust forms. Remove from oven and serve!
Smoked salmon and shrimp lasagna is a refined and very delicate dish that makes it suitable for the Christmas period. This is a simple and quick recipe to prepare, yet it seems like a chef’s dish for its aroma and taste; I’m sure your guests will ask for seconds.
Storage and Tips
Storage: These lasagnas are best consumed fresh, still hot and creamy. If you have leftovers, place them in a container with a lid and store them in the refrigerator for 1 day. Reheat before enjoying again.
Tips: You can also coarsely chop the provolone.
For an even more refined dish, you can use unsmoked salmon.
To speed up the recipe, you can use ready-made béchamel sauce.
