Lasagna with Pesto and Salmon, an easy and quick recipe. An original variant of the classic baked lasagna with ragu and béchamel, fresh and modern, similar to the popular pistachio pesto lasagna. The real strength of this recipe is its originality combined with the speed of preparation, in a few steps and with simple ingredients, the result will be truly surprising.
I make homemade béchamel, but if you prefer, you can easily use the ready-made one. I chose smoked salmon, which gives a salty and fragrant note, but you can also use fresh salmon if you like.
Lasagna with pesto and salmon is an elegant, flavorful dish, also perfect for serving at the Christmas Eve table. If you need more ideas for the Christmas menu, also read: Christmas lunch menu over 50 easy recipes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 9 oz egg lasagna sheets
- 2/3 cup Genoese pesto
- 7 oz mozzarella
- 2 oz grated Parmesan
- 4 1/4 oz smoked salmon
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 1 pinch salt
How to Make Lasagna with Pesto and Salmon
First, prepare the béchamel sauce by melting the butter in a saucepan over low heat. At this point, turn off the heat and sprinkle in the sifted flour, whisking to prevent lumps from forming
Place it back on the heat and stir until it turns golden. Once the roux is obtained, add the hot milk and season with a dash of nutmeg and a pinch of salt.
It will take about 10 minutes for the béchamel to thicken, and once cooled, you can add the pesto, stirring adequately.
Take a rectangular baking dish and spread a bit of béchamel with pesto at the bottom and place a sheet of egg lasagna on top.
Next, add a layer of béchamel, cubed mozzarella, and a few slices of salmon.
Form several layers, leaving the last one with a generous spoonful of béchamel and a generous sprinkle of grated cheese. Bake your lasagna on the lower rack of your oven at 350°F for about 25 minutes. Then let the lasagna cool for about 10 minutes before serving. Enjoy your meal.
Storing Lasagna with Pesto and Salmon
If you have leftovers, you can store them in an airtight container in the fridge until the next day. Alternatively, you can also freeze it already portioned.
