Lasagna with frozen artichokes and smoked salmon is a tasty main dish, perfect to prepare for family Sunday dinners or for Easter lunch. A really simple recipe to make, with pre-cleaned frozen artichoke hearts.
There’s no holiday that doesn’t bring a dish of lasagna or crepes to the table, those main courses that bring families together on festive days and always please everyone, young and old. To be honest, this time I made myself happy too, since I love artichokes but my desire to clean them is zero. That’s why I thought of using frozen vegetables: little waste and they cook in a few minutes.
For this recipe, I cooked them in a pan with oil and garlic powder, recently discovered and I love it very much. Of course, if you prefer, you can use fresh garlic and remove it once cooking is finished. Essential are the béchamel and lots of scamorza cheese, which will make this lasagna creamy, super stringy, and irresistibly tasty. Curious to find out how to prepare it? Then read the recipe, because lasagna with frozen artichokes and smoked salmon will be ready in a click!
If you are interested in other lasagna recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 804.85 (Kcal)
- Carbohydrates 55.09 (g) of which sugars 12.58 (g)
- Proteins 41.15 (g)
- Fat 47.52 (g) of which saturated 17.51 (g)of which unsaturated 10.12 (g)
- Fibers 5.42 (g)
- Sodium 2,215.45 (mg)
Indicative values for a portion of 319 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
- 6 oz egg lasagna sheets
- 7 oz smoked salmon
- 12 oz scamorza cheese
- 1.75 oz grated Parmesan cheese
- extra virgin olive oil (as needed for the baking dish)
- 21 oz frozen artichokes
- 2 tbsp extra virgin olive oil
- 0.5 tsp garlic powder
- chopped parsley (as needed)
- salt (as needed)
- pepper (as needed)
- 4.23 cups milk
- 7 tbsp butter
- 3.5 oz all-purpose flour
- salt (as needed)
- nutmeg (as needed)
- 1.75 oz grated Parmesan cheese
Tools
- High-sided saucepan
- Whisk
- Pan
- Cutting board
- Knife
- Baking dish
Steps
First, prepare the béchamel sauce. Pour the milk into a saucepan, season with salt, add the nutmeg, and bring it close to a boil. Separately, prepare the roux. Melt the butter in a saucepan and, once melted and amber-colored, add the flour all at once. Stir until well combined. Then pour the roux into the milk and bring to a gentle boil for a few minutes, stirring with a whisk, or until the béchamel has thickened.
In another pan, heat the oil and garlic powder. Add the artichokes, season with salt, and cook on low heat with a lid, stirring occasionally. If necessary, add a little water to finish cooking. Once cooked, add the chopped parsley and mix.
Now cut the scamorza cheese into cubes and then finely chop the smoked salmon. Add it to the béchamel along with the grated cheese and mix until well combined.
Grease a baking dish with a little oil and pour a couple of tablespoons on the bottom. Lay down the first layer of lasagna sheets and spread a first layer of artichokes. Sprinkle some grated cheese, more béchamel, and some diced scamorza cheese.
Continue this way until all the ingredients are used up. I made 4 layers for this lasagna. Finish the last layer by spreading the remaining artichokes, more cheese, the béchamel, then the scamorza cheese, and lots of grated cheese.
Bake the lasagna covered, in a preheated oven for the first 30 minutes with aluminum foil at 482°F with static function. Then remove the aluminum foil and finish cooking for another 15 minutes still with the static function, until the surface is well golden.
Conservation and tips for lasagna with frozen artichokes
Lasagna with artichokes and salmon is best enjoyed right after cooking. You can prepare it in advance, store it in the fridge for one or two days, and bake it when needed. In this case, it is advisable to take the dish out of the fridge at least half an hour before putting it in the oven.
FAQ Questions and Answers for lasagna with frozen artichokes
What can I substitute for scamorza cheese?
You can use smoked scamorza, provola, or pizza mozzarella.
