The curly lasagna with salmon and mushrooms is a recipe I prepared for New Year’s Eve, but it is a tasty and substantial first course to prepare for Sunday lunch with friends.
If your guests love fish and mushrooms, this first course will be a hit and I guarantee they’ll lick their plates clean!
A refined first course, easy to prepare and that will take little time to make.
For the filling I used cardoncelli mushrooms and smoked salmon — the smoky note gives the dish more flavor, but if you prefer you can use fresh salmon.
I dressed it with homemade béchamel with a rosé touch obtained by adding two tablespoons of tomato purée.
If you want to shorten the time, you can use a ready-made béchamel from the supermarket, but I recommend the homemade one; my recipe is ready in less than 10 minutes.
Below you will find other delicious lasagna recipes to satisfy every taste.
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 11 oz curly lasagna sheets (Divella)
- 7 oz cardoncelli mushrooms
- 11 oz smoked salmon
- 1 glass white wine
- to taste salt
- to taste garlic powder
- to taste grated Grana
- to taste extra virgin olive oil
- 1 bunch parsley
- 1 2/3 cups milk
- 1 oz grated Grana
- 1 tbsp butter
- 1 tsp granulated vegetable bouillon
- 2 tbsp tomato purée (passata)
- as needed flour
Steps
Clean and slice the cardoncelli mushrooms and cut the salmon into small pieces.
Cook the mushrooms with a little extra virgin olive oil, add salt, garlic powder and a little water.
Let cook for 10 minutes.
Add the smoked salmon, deglaze with white wine, add the parsley.
Stir and let cook for another 5 minutes.
Prepare the béchamel by pouring the milk into the pot with the grated Grana, the butter and the teaspoon of granulated bouillon, bring to a boil…. Speaking of granulated vegetable bouillon, have you ever tried making it at home? If you want to try, I leave the recipe here.
While the milk is coming to a boil, prepare a loose batter with water and flour.
When the milk is almost boiling, slowly pour in the batter while whisking and cook until it becomes thick and creamy.
Add two tablespoons of tomato purée to the béchamel and stir.
Put a pot of water on the stovetop to blanch the curly lasagna for half the cooking time indicated on the package.
Drain the lasagna sheets and place them in a bowl with cold water.
Pour half of the béchamel into the pasta filling.
In the baking dish where we will bake the lasagna, pour a little béchamel and form the first layer of lasagna.
Cover with the filling and continue to form the layers, finishing with béchamel and grated Grana.
Bake at 392°F for 25-30 minutes.
The curly lasagna with salmon and mushrooms is a spectacular, exquisite first course — an appetizing variant of the traditional lasagna with ragù.
