Smoked Salmon Lasagna is an elegant twist on the traditional and is perfect for entertaining. At first glance, lasagna recipes can seem a little intimidating but they’re actually very easy to make. Any lasagna takes a little time to assemble but following these easy steps below, you will end up with delicious and different lasagna that sure to impress your dinner guests.
Smoked salmon is readily available at all local Safeway and Lucky markets and really just about anywhere, including local Costco stores.
9 dried lasagna noodles
- Bring a large pot of water to a boil over high heat.
- When boiling, add about 1/2 teaspoon of salt and gently add the lasagna noodles.
- Cook for the appropriate amount of time according to the lasagna noodles package instructions.
- When done, drain then rinse well with cold water and drain again. Set aside.
Lemon Béchamel Sauce
2 cups half-and-half
2 tablespoons butter
2 tablespoon all-purpose flour
1 8-oz container mascarpone cheese (can substitute 1 8-oz package cream cheese, diced)
1 lemon, zested then juice, minus any seeds
handful fresh dill leaves, minced
1 teaspoon salt
1/2 teaspoon black pepper
pinch ground nutmeg
- Warm the half-and-half in the microwave or on the stove just until warm. Set aside.
- In a large saucepan over medium heat, melt the butter.
- Sprinkle the flour over the melted butter in the saucepan while stirring with a whisk. Continue to cook and stir for 1 minute.
- Gradually add the warm half-and-half to the butter/flour mixture, whisking constantly to eliminate any lumps. Continue to whisk and cook the sauce for about 3 minutes until it is gently bubbling and thickens.
- Stir in the mascarpone cheese until melted and well-incorporated.
- Add the lemon zest and slowly add the lemon juice into the sauce while whisking. Be sure to add the lemon juice slowly while stirring to eliminate any curdling of the half-and-half.
- Stir in the dill, salt, pepper and nutmeg. Taste for seasoning adding additional salt and pepper if desired.
- Remove saucepan from heat but cover with lid to keep warm. Set aside.
Spinach Ricotta Filling
1 16-oz container ricotta cheese
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 16-oz bag washed baby spinach leaves, large stems removed and discarded, leaves coarsely chopped
handful fresh dill, minced
- In a mixing bowl, stir together the ricotta, egg, salt, pepper, spinach and dill. Set aside.
Assembling Smoked Salmon Lasagna
Lemon Béchamel Sauce (recipe above)
9 cooked and drained lasagna noodles (see above)
8 ounces smoked salmon (all skin and bones removed and discarded), flaked
2 large roma tomatoes, diced
1/4 cup drained capers
Spinach Ricotta Filling (recipe above)
16 ounces mozzarella cheese balls, thinly sliced or 16 ounces shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Spray a 13-inch by 9-inch rectangular baking pan with non-stick cooking spray or lightly grease bottom and sides.
- Spread a ladleful of the Lemon Béchamel Sauce on the bottom of the prepared baking pan.
- Lay 3 of the cooked, drained lasagna noodles lengthwise side-by-side on top of the sauce.
- Spread another ladleful of Lemon Béchamel Sauce over the noodles.
- Scatter one half of the flaked smoked salmon over the sauce.
- Scatter one half of the diced tomatoes over the salmon.
- Scatter one third of the drained capers over the salmon and tomatoes.
- Spoon one half of the Spinach Ricotta Filling over the salmon and tomatoes and gently spread into an even layer.
- If using sliced mozzarella, arrange a single layer of slices over the ricotta filling. If using shredded mozzarella, scatter one third of the cheese.
- Place a second layer of 3 cooked lasagna noodles over the top and repeat the steps above with another one third of the Lemon Béchamel Sauce, the remaining half of the salmon, tomatoes, capers, Spinach Ricotta Filling and another one third of the mozzarella cheese.
- Place the remaining 3 lasagna noodles over the second layer of ingredients and top with the remaining one third of the Lemon Béchamel Sauce and the remaining third of the mozzarella cheese.
- Bake, uncovered, in preheated oven for about 1 hour until lasagna is bubbling and top is golden brown. Remove from oven and let stand at room temperature for 10 – 15 minutes before cutting into squares to serve.
Serve this Smoked Salmon Lasagna with a green salad tossed in a light vinaigrette dressing and you’ve got a meal to impress guests. (Serves 10 – 12.)
For some accompanying salad ideas, try:
- Spring Green and Oranges Salad with Sherry Vinaigrette
- Hearts of Palm Salad with Champagne Vinaigrette
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