Lasagna with Salmon and Shrimp, a delicious main course with a delicate and inviting flavor. Perfect for special occasions or Sunday lunch.
Besides being a refined and elegant dish, it is also easy to prepare. You can also make it the day before, so it will be even tastier.
For making salmon lasagna, you can use either smoked salmon, as I did, or fresh salmon, after cooking it in a pan and then cutting it into pieces. As for the shrimp, you can choose to add them or not; you’ll still get a delicious dish.
But now, let’s see together how to prepare the Lasagna with Salmon and Shrimp. Get the ingredients ready and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty first courses to try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz egg lasagna sheets (amount as desired, based on the layers you decide to make)
- 5 oz smoked salmon (or even 7 oz)
- 5 oz smoked provolone (or sliced scamorza)
- 3.5 oz mozzarella for pizza
- 1.75 oz grated Parmesan cheese (or Grana Padano)
- 1 tbsp extra virgin olive oil
- 2.5 cups milk
- 5 tbsp butter
- 3.5 tbsp flour
- to taste salt
- to taste pepper
Tools
To make the recipe for Lasagna with Salmon and Shrimp, you will need:
- 1 Pot
- 1 Slotted spoon
- 1 Electric grater
- 1 Lasagna pan
Steps
HOW TO MAKE LASAGNA WITH SALMON AND SHRIMP
First, prepare the béchamel sauce. In a heavy-bottomed saucepan, melt 4 tbsp of butter over low heat; add the flour and stir vigorously with a whisk, until it starts to bubble and turns a hazelnut color (the so-called roux).
Then, add the warm milk (do not bring it to a boil) and continue stirring until you get a thick but not too dense consistency, then add the salt and pepper. Keep it at room temperature, covered with plastic wrap directly in contact.
Tip: the béchamel should not be too thick or too liquid, as it tends to dry out in the oven.
At this point, prepare the cheese so that it’s ready. Grate the Parmesan (or Grana Padano) and set it aside. Then, grate the mozzarella as well.
To speed up, I used an electric grater.
Boil the lasagna, a few at a time, in salted boiling water; add 1 tablespoon of oil to prevent them from sticking. Drain them with a slotted spoon, quickly run them under cold water to remove excess starch, and let them dry on a clean kitchen towel.
Preheat the oven to 350°F, in convection mode.
Butter a casserole, spread a layer of béchamel on the bottom.
Tip: if the béchamel is too thick, warm it over low heat, adding a little milk.
Next, place a layer of lasagna over the béchamel, followed by more béchamel, then sliced provolone, salmon, and shrimp (previously sautéed in a pan with a drizzle of oil and 1 clove of garlic), a generous handful of mozzarella and grated Parmesan.
Continue in the same order until you use up all the ingredients, forming 3-4 layers as desired. Finish with a layer of béchamel, mozzarella pieces, and grated Parmesan, some shrimp, and before baking, drizzle with a little extra virgin olive oil.
Bake in a preheated oven for about 25-30 minutes, let rest in the oven for 4-5 minutes and serve.
Here are the Lasagna with Salmon and Shrimp ready. Enjoy your meal!
Until the next recipe.
Delicious!!
Storage
You can store the Lasagna with salmon in the refrigerator for up to 2 days. You can also freeze it for up to 1 month. A very practical solution is to prepare the lasagna in disposable containers and then freeze them before cooking. This way they keep for up to 3 months. To cook, just put them in the oven for 40 minutes without thawing.
Tips and Suggestions
– Whether it’s fresh or dry pasta sheets, I usually blanch them in boiling water with a tablespoon of oil to prevent them from sticking. After boiling, I recommend quickly rinsing them under cold water. This way, some of the starch that would make them too sticky is removed. However, don’t overdo it with the cold water because if the pasta is too cold, it won’t heat well in the oven.
– Béchamel. When layering in the casserole (lasagna pan), always pour a light layer of béchamel first. This operation prevents the pasta from sticking to the bottom during cooking.
– You can prepare Ham Lasagna (or lasagna in general, whatever the topping) well in advance, even the day before so they will be even better. Store them in the refrigerator covered with a sheet of plastic wrap, and when you want to cook them, just leave them at room temperature for about half an hour and then bake.
– For an irresistible crust, before cooking, you can sprinkle them with a mix of breadcrumbs and Parmesan or finely ground pistachio or hazelnuts.
– For an irresistible crust, before cooking, you can sprinkle them with a mix of breadcrumbs and Parmesan or finely ground pistachio or hazelnuts.
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