The salmon and zucchini lasagna is the perfect main course for Christmas and special occasions because it can be prepared in advance, it is very easy to make, quick, and delicious.
Presented in individual servings, it can also be an elegant and more scenic idea as well as allowing us to avoid portioning; in this way, all diners have the same portion.
The inspiration for this recipe comes from a cooking magazine, but there are many versions of this fantastic lasagna on the web that I have customized according to our tastes.
As mentioned, it can be prepared in advance, and given the load of things to prepare during the holidays, it shouldn’t be underestimated because it can be frozen.
Follow the step-by-step and bring this fantastic salmon and zucchini lasagna to the table.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 718.00 (Kcal)
- Carbohydrates 62.36 (g) of which sugars 12.31 (g)
- Proteins 36.92 (g)
- Fat 36.88 (g) of which saturated 13.20 (g)of which unsaturated 15.23 (g)
- Fibers 4.09 (g)
- Sodium 2,656.37 (mg)
Indicative values for a portion of 310 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
Individual serving of salmon and zucchini lasagna
- 4.4 oz egg lasagna sheets (fresh)
- 1.5 cups zucchini
- 2 salmon (2 fillets)
- 1 cup cups béchamel sauce
- Half onion
- 2 tbsps extra virgin olive oil
- salt
- pepper
- mint
Tools
- 2 Baking dishes
Steps
– Wash, trim, and grate the zucchini using a large-hole grater;
– Clean the salmon by removing the skin, take out any bones, and cut it into small pieces.
– Sauté the onion with the oil, and add the zucchini; cook for a few minutes, then add the salmon and sauté for a few minutes. Adjust with salt and pepper.
– Flavor the béchamel sauce with pepper and finely chopped fresh or dried mint leaves.
– Lightly coat the bottom of the baking dish with some béchamel sauce and alternate layers of sheets with the filling and béchamel sauce. Finish with the filling, a thin layer of béchamel sauce, and bake for about 20 minutes in a preheated oven at 350°F.
