The salmon and zucchini lasagna is a flavorful first course, easy to prepare and impressive. A seafood version of the classic white lasagna that will win everyone over with its delicacy and goodness. Layers of pasta filled with zucchini and smoked salmon, enriched by a creamy homemade béchamel with salmon cheese and diced scamorza, finally baked in the oven. The result will be a dish of salmon and zucchini lasagna that is truly appetizing, soft, and cheesy with a mouthwatering gratin surface!
The preparation is very simple: we make the béchamel in the classic way with butter, flour, milk, nutmeg, and salt. Separately, we cook the grated zucchini in a pan with oil and an onion, and at the end of cooking, we add the smoked salmon cut into strips. We assemble the lasagna by layering pasta with the zucchini and salmon filling, béchamel, and smoked scamorza, and proceed this way until all ingredients are used up. Bake the lasagna in the oven at 350°F for about 30 minutes or until well browned on the surface.
A first course so simple to prepare but at the same time so tasty and scenic that it’s perfect for special occasions, like a first course for Sunday family dinners or for a dinner with friends or festive occasions. They can be prepared in advance and are just as delicious the next day. Just try these fabulous and delicious salmon and zucchini lasagna.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Salmon and Zucchini Lasagna
- 9 oz lasagna sheets
- 2.2 lbs zucchini
- 5 oz smoked salmon
- 7 oz scamorza cheese
- 3.5 oz spreadable cheese (salmon-flavored – optional)
- 1 onion
- extra virgin olive oil
- 1 quart whole milk
- 3.5 oz flour
- 3.5 oz butter
- nutmeg
- salt
Tools for Preparing Salmon and Zucchini Lasagna
- 1 Grater
- 1 Pan
- 1 Ladle
- 1 Pot
- 1 Small saucepan
- 1 Hand whisk
- 1 Baking dish
- 1 Oven
Steps
Start preparing the salmon and zucchini lasagna by making the béchamel sauce first. Melt the butter in a small saucepan and add the flour all at once to create the roux. Gradually pour in the warm milk while stirring with a whisk to eliminate any lumps. Season with salt and nutmeg and continue cooking until you achieve a smooth and velvety sauce. For more details on how to make béchamel sauce click here.
Let the béchamel cool slightly and add the salmon-flavored cheese. Mix well with the whisk to combine everything.
Separately, prepare the zucchini: trim and grate them using a large-hole grater.
Peel the onion, slice it, and add to a pan with the oil. Cook for a few minutes, then add the grated zucchini and let them cook on low heat for about ten minutes until the zucchini are perfectly dry.
Cut the salmon into thin strips and add it to the zucchini. Separately, cut the scamorza into cubes.
Now we have all the ingredients ready to assemble the salmon and zucchini lasagna.
Spread some béchamel on the bottom of a baking dish to cover it evenly.
Make the first layer of egg pasta sheets.
Pour the béchamel, a few tablespoons of salmon and zucchini, and cubes of scamorza.
Continue this way, alternating layers of pasta, béchamel, filling, and scamorza until all the ingredients are used up.
Bake the salmon and zucchini lasagna in the preheated oven at 400°F for 30-35 minutes or until golden.
Remove the salmon and zucchini lasagna from the oven and serve.
Simo and Cicci Recommend
You can store the salmon and zucchini lasagna in the fridge for a few days already cooked or prepare them in advance and keep them in the fridge until cooking time. You can also freeze them. Just reheat them in the oven or in a pan.
If you make a rather liquid béchamel, there will be no need to cook the egg lasagna sheets beforehand. Otherwise, you can blanch them for a minute in boiling water, drain well, and then use them in the lasagna preparation.
You can use salmon-flavored spreadable cheese or replace it with another creamy cheese like crescenza or ricotta.
FAQ (Questions and Answers)
Can I use dry egg pasta sheets?
Yes, you can use both fresh egg pasta and dry pasta. Additionally, you can cook them beforehand by blanching them for a minute in boiling water.
Can I substitute smoked salmon with fresh salmon?
Yes, just clean it well by removing bones and skin, cut it into thin strips, and add it to the zucchini, cooking for a few minutes.
