The recipe for a delicious Salmon Lasagna

Level: Easy
Total Time: 1h

My husband always says this is the best lasagna he has ever tasted 🙂 I am not sure I can claim that it is the world’s best, but it definitely is our favorite. I have simply combined the Italian tomato sauce I usually serve with pasta, a bechamel sauce, lasagna pasta, cheese and pieces of salmon. The result is a creamy taste bombe! This salmon lasagna is as perfect for a quick weekday fish dinner as for a weekend treat. If you want to reduce the time spent the day you serve it, you can make the tomato sauce the evening before. You can also swap the salmon with whatever fish you have available. I have made it with cod and a mix of cod and salmon and those were also great combinations. Enjoy!

THE TIPS TO SUCCEED

1: Prefer qualitative canned tomatoes to limit the risk of them being too sour or bitter. If you can find the Italian brand Mutti then I highly recommend their canned tomatoes.

2: The bechamel sauce should have a rich creamy texture. Adjust with more milk if too thick and let it simmer to reduce if too thin.

Let’s get started

Ingredients

Tomato sauce

• 2 tbsp Olive Oil
• 1 pcs Onion
• 2 pcs Garlic cloves
• 800 g Canned peeled tomatoes
• 2 tbsp Balsamic vinegar
• 1 tbsp Sugar
• 3 tbsp Basil
• Salt and pepper

Bechamel sauce

• 70 g Butter
• 70 g Flour
• 600 ml Milk
• Nutmeg, salt and pepper

Other ingredients

• 600 g Salmon
• 30 g Parmesan
• 100 g Grated Emmental or Compte cheese
• 6-8 pcs Lasagna pasta sheets

How to do it?

Tomato sauce

Chop the onion and fry it for 15 minutes at low/medium heat. Be careful so the onion does not turn brown.

After frying for 10 minutes add the garlic using a garlic press (or finely chopped)

Add the canned tomatoes, vinegar, sugar, basilic, salt and pepper

Simmer for approx 15 minutes while steering occasionally

Bechamel sauce

Prepare this while the tomato sauce is simmering.

Melt the butter and add the flour. Let it simmer at medium heat for a minute while you stir continuously.

Add the milk in several small portions, whisking vigorously in between each dose. The mixture needs to become smooth without lumps with every dose of milk you add to the mixture. Let it simmer for 10 minutes while stirring to avoid it to burn.

Add salt, pepper and grated nutmeg to taste

Completing the Lasagna

Heat the oven to 200°c

Cut the raw salmon in pieces of approx 2×2 cm and add them to the finished tomato sauce (without cooking them!).

Butter an ovenproof dish and start by a layer of 1/3 of the tomato/salmon sauce, cover with pasta sheets, add a thin layer of bechamel and add a bit of grated parmesan. Repeat the operation two more times.

Drissle the grated cheese on top and bake for 20 minutes

Ideally, you should let the lasagna rest for 10-15 minutes before to cut it in order for it to fix its texture.

How to serve the salmon lasagna?

I recommend you serve the salmon lasagna with a freshly baked baguette and a salad.