Salmon Lasagna Quick and easy recipe
Salmon lasagne: a perfect first course for the Christmas holidays, for Christmas Eve or for the New Year's Eve dinner when you prefer to cook a fish dish and often smoked salmon is the protagonist. These lasagna will not take you long, you can also assemble them a few hours before, keep them in the fridge and bake them a few minutes before serving. I found them excellent, obviously do not abound with portions!
Ingredients for 4 people
- 12 sheets for lasagna
- 600 gr of ricotta
- 2 packs of 200 ml ready bechamel
- 200 gr of smoked salmon
- extra virgin olive oil
How to make salmon lasagna
NB In the photo you will see the preparation of 1 pan, actually with these ingredients I have prepared 2. Each pan was 15 × 15 cm wide.
Put a drizzle of oil in a pan and just cook the smoked salmon cut into small pieces,
Bring hot salted water to a boil in a large pot, blanch 2-3 sheets of lasagna for less than a minute at a time, put in a colander with a drizzle of oil between the various layers to prevent the pasta from sticking. Leave the pot on the stove, when you need the other sheets of pasta you will cook them simultaneously with the preparation of the lasagna, remove from the heat and set aside, in a bowl put the ricotta and dilute with 4-5 tablespoons of warm milk, create the first layer of lasagna by putting a few tablespoons of béchamel on the bottom, then the pasta, then add the ricotta, spread it leveling it
add the pieces of smoked salmon previously cooked in a pan, add a little béchamel then more pasta and repeat the operation until all the ingredients are used up
the last layer will consist of pasta and béchamel; bake at 200 degrees for 10 minutes. And your salmon lasagna is ready.
WINE PAIRING: Sanct Valentin Pinòt white, a DOC wine from South Tyrol
for the wine pairing I consulted the site www.vinit.net