Italian cuisine
Easy

Smoked Salmon Lasagna

Smoked Salmon Lasagna
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Let’s get creative with an easy-to-follow recipe. You will impress your guests with this luxury dish. The lasagne sheets are stacked with multiple layers of smoked salmon fresh herbs and bok choy, holding it together with a thick, creamy bechamel sauce my grandmother would be proud of. Not to forget no skimping on the aged Parmigiano. Check out the garnish ideas too.

Recipe
PRE TIME: 15 min
COOKING TIME: 30 min
TOTAL TIME: 45 min
2 SERVING
Ingredients:
  • For The Bechamel Sauce
  • For The Milk
  • 1 qt Whole Milk
  • 1 Half Onion
  • 1/2 tbsp. Whole Black Peppercorn
  • 2 Garlic Cloves
  • 7 Carrot Stalks
  • For The Butter
  • 2 cup Butter Cubes
  • 2 cup Flour
  • 1/2 tsp. Saltㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤㅤㅤㅤㅤㅤ
  • For The Layer
  • 9 oz. Pasta Dough
  • 2 tbsp. Grated Parmesan Cheese (aged 24 months)
  • 6 oz. Smoked Salmon (Lightly smoked with oak wood. Lightly seasoned with salt, pepper, dill, lemon zest, and celery salt.)
  • 1/4 cup Tarragon
  • 1 Bok Choy Leaf
  • 2 tbsp. Mozzarella Cheese
  • 2 tbsp. 4 Cheese Blend ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ
  • For The Garnish
  • 2 tbsp. Béchamel sauce
  • 1/4 cup Dehydrated Kale Chips
  • 1 tbsp. Bok Choy Leaf
  • 2 pieces Smoked Salmon
  • 2 tbsp. Julienned Green Onions
  • 34 slices Carrot
  • 1 tsp. Dill
  • 1 tsp. White Sesame Seeds
  • 1 tsp. Olive Oil
Directions:
1
【For The Bechamel Sauce】
Step 1
Step 1
2
Put a small pot on medium heat and add about 2/3s of the milk.
Step 2
Step 2
3
Add onion, garlic, peppercorns, and carrot stalk. Warm gently, allowing the ingredients to infuse the milk.
Step 3
Step 3
4
In a second pot gently melt the butte.
Step 4
Step 4
5
Then add 2/3 flour first and mix well, then add all of the flour combines until you form a soft roux.
Step 5
Step 5
6
Strain the warm milk, then gradually add the milk to the roux.
Step 6
Step 6
7
Stirring until you have a thick, creamy white sauce with no lumps, and add salt, mix well.
Step 7
Step 7
8
Pour bechamel sauce to a medium-size bowl, leaves about 2 cups for blender.
Step 8
Step 8
9
Blend bechamel sauce with 1 cup milk.
Step 9
Step 9
10
Pour into Whipped Cream Dispenser. Set aside for later use.
11
【For The Pasta】
Step 1
Step 1
12
You will need approx. 3oz of fresh pasta sheets to make one dish. note: if you make extra pasta, it will keep in the fridge for up to 4 days.
Step 2
Step 2
13
If you have a large cookie cutter, you can make five circles of pasta layers.
14
【Prepare Garnish】
Step 1
Step 1
15
Peel the carrots outer skin and discard, then peel a few layers on the same side of the carrots creating colorful strips.
Step 2
Step 2
16
Make some green onion curls by cutting the onions into sections, then slice the onions diagonally very thinly.
Step 3
Step 3
17
Immerse the carrots and green onion into ice-cold water, to curl.
18
【Assemble The Lasagne】
Step 1
Step 1
19
Line your oven tray, then place the cutter onto the oven tray to act as a mold ring for your lasagne and start building. Paste a thin layer of the thick bechamel sauce to the base of the mold ring. Then add your first sheet of pasta.
Step 2
Step 2
20
Place bechamel, then grated parmesan cheese, mozzarella cheese, 4 cheese blend, a smoked salmon layer, bok choy, and tarragon. sprinkle with the Parmigiano going on until you place the top layer of pasta.
Step 3
Step 3
21
Then spread one more layer of Bechamel sauce and repeat the same steps until you will have 5 layers of pasta!
Step 4
Step 4
22
Once the last layer of pasta layer is finished by placing the remaining smoked salmon, bok choy, and a finale scattering of Parmigiano.
Step 5
Step 5
23
Cover with a little foil before you place it in the oven.
Step 6
Step 6
24
Bake for 20 to 25 minutes at 375 °F/ 190 °C.
25
【For The Garnish】
Step 1
Step 1
26
Once ready garnish the lasagna with the Béchamel sauce, carrots, green onions, and dehydrated kale chips. Use your creativity and make it your own style, and go all out to impress.
Step 2
Step 2
27
Add whipped Bechamel sauce and olive oil on top!
Step 3
Step 3
28
Now it is time to eat, BUON APPETITO!
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