The creamy salmon and shrimp lasagna is a tasty, creamy, and flavorful baked pasta dish, perfect for any occasion you wish to prepare it for.

With a promise to be so easy that anyone can prepare it!

It seems like an elaborate recipe, but in reality, it’s made with just a few simple steps. And anyone who tastes this lasagna will be captivated by it!

You can prepare it in advance, making it an ally for those who prefer chatting at the table over cooking.

Once ready, they can be reheated and served in just a few minutes.

As for the béchamel, you can make it at home or, to make the recipe even faster, use the ready-made one.
I also leave you the recipe for the light béchamel and the gluten-free one with rice milk.

I used fresh homemade sheets, but store-bought is also great. If you use store-bought, use a more fluid béchamel, otherwise, it will dry out too much during baking.

In short, this lasagna is really within everyone’s reach, even for those less experienced in cooking!

This lasagna, in its extreme simplicity, is a very tasty dish. So perfect for Sunday lunch too.

Lasagna is a great classic, but let’s face it, also a real joker at the table!

They are loved by adults and children alike, whether classic or with fish. Here are some precious ideas to add to your recipe book!

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 6 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Salmon and Shrimp Lasagna

2 1/2 cups all-purpose flour
3 eggs
salt
3 cups milk
5 tbsp butter
1/2 cup flour
salt
nutmeg
1 lb shrimp (weight when cleaned)
9 oz smoked salmon
to taste extra virgin olive oil
salt
parsley (chopped)
5 tbsp parmesan cheese

Tools

Baking Dish
Pot

Steps

Salmon and Shrimp Lasagna

“To preface, I preferred to make the lasagna by hand at home, but store-bought ones are fine too”.
(If you use ready-made lasagnas, this step can obviously be skipped).

For the lasagna recipe, prepare the pasta: pour the flour onto the countertop and make a well.
Place the eggs in the center, and a pinch of salt.
Work first with a fork then, for a long time, with your hands, until the dough is dry, firm, and elastic.
Wrap it in plastic wrap and let it rest for 30/40 minutes.
After the time has passed.
Roll out the pasta using a rolling pin or a pasta machine, decreasing the thickness with each pass.
Cut out rectangles about 5×8 inches.
Let it rest.
Boil your lasagna set aside, in salted boiling water for 1 min, a few at a time; to prevent them from sticking, add a tablespoon of olive oil to the water.
Remove them from the water with a slotted spoon, pass them in cold water, and then place them on a cloth if you need to wait.
Otherwise, if you have the filling ready, you can already start assembling your lasagna.
Continue like this until you have cooked them all.
For the recipe, you can also use frozen shrimp, which is obviously faster and cheaper.
In the case of fresh shrimp, like me, clean them by removing the head and shell.
Remove the intestine with the help of a toothpick, pulling it from the back, wash them and pat them dry.
Take the shrimp (fresh or frozen) and quickly sauté them in a pan with a drizzle of oil.
Set them aside.
Take the smoked salmon and cut it into strips, more or less thin.
Set aside.
To prepare the béchamel, heat the milk.
In another saucepan, melt the butter over low heat, add salt and nutmeg, remove the saucepan from the heat, add the flour and keep stirring with the whisk to avoid lumps.
Put the saucepan back on the heat and continue to stir; when the mixture begins to take on a light golden color, incorporate the hot milk and mix everything vigorously with the whisk.
Cook until it comes to a boil to obtain a good density.
I recommend adding little salt (because the smoked salmon, which will be added later, is already savory).
(In the recipe description, you will find variants of light béchamel and gluten-free and lactose-free).
If you use store-bought sheets and do not blanch them, keep the béchamel slightly more liquid.
Take a medium lasagna pan for 6 people, put a bit of oil and béchamel at the bottom, and add a layer of lasagna sheets.

Add more béchamel, grated cheese, salmon, shrimp, and a bit more béchamel.
Continue like this until the pan is filled.
Bake in a static oven at 392°F for 30 minutes, or ventilated at 374°F for 30 minutes.

Before cutting and serving our salmon lasagna, let it cool for 5-10 minutes to have perfect portions.
Finish with a sprinkle of chopped parsley.
Let it cool slightly before cutting into portions.
Enjoy your meal.