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Salmon Lasagna

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: Fish, salmon, tomato sauce
Servings: 4 people

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

Instructions

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

  • Melt the butter and add the flour
  • Let it simmer at medium heat for a minute while you stir continuisly
  • 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 220°c
  • Cut the raw salmon in pieces of aprox 2x2 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 above 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