A wonderful specialty of Mediterranean Italian food is lasagna with salmon in béchamel sauce. It is easy to prepare and is ready quickly! I used fresh lasagna in this recipe, which does not need to be cooked. So I avoided that cooking step and made it in a quick and easy way. For this recipe you will need fresh lasagna pasta, salmon, béchamel, butter, flour and Mediterranean spices. You must make this specialty, because it is very tasty and juicy. Follow recipe.
Ingredients: simple, total time: 65 min.,6 serving
Béchamel:
80 g of butter
720 ml milk
60 g flour 00
1/2 tsp nutmeg
1/ 2 tsp each salt, black pepper/ or to taste
1 tsp oregano/ or to taste
Lasagna:
400 g of fresh lasagna with eggs/
80 g butter
300 g of smoked salmon/ chopped
100 g Parmesan cheese/ grated
250 g of mozzarella/ grated or chopped
Preparation:
Prepare all the ingredients as described above.
Béchamel:
Melt the butter in a deep pot over low-moderate heat.
As soon as the butter has melted, add gradually flour, start to whisk constantly, after a few minutes slowly pour in the milk. Stir constantly on low, moderate heat in a circular motion in the same direction. This will avoid the formation of lumps, and so that it doesn't burn.
When the mixture became thick and started to boil, turn off the heat. Season with salt, black pepper and a little nutmeg. Let it rest in the pan and set aside.
Lasagna:
If you use hard lasagna pasta sheets:
Put a pot full of water on the fire, as soon as the water boils, add a spoonful of oil and a pinch of salt.
Begin blanching the pasta by immersing one sheet at a time for about 2 minutes, then remove with a slotted spoon and cool under cold running water.
Then place it on a clean kitchen towel to dry. Continue in this way until you run out of dough.
If you are working with fresh lasagna:
You don't need to cook it, but rather arrange it directly horizontally in the baking dish.
I had a longer fresh lasagna and I used scissors to cut off the excess dough and cut it to the dimensions of my dish, which is 21 × 31 cm. You can also use a square dish 20 × 20 cm, or 25×25 cm.
Processing:
Now chop the salmon into little cubes. Add it to a pan, a cube of butter.
When the butter has melted, add the chopped salmon, stir for about 2 minutes, add a pinch of salt, then remove from heat.
Before you start assembling the lasagna, turn on the oven at 180°, grate mozzarella or cut into rings, then in cubes.
Take a baking dish and start sprinkling the bottom with a few spoons of béchamel sauce.
Then pour the pasta horizontally evenly, without overlapping the sheets.
Then add in this order a ladle of béchamel, 1/4 of the salmon mixture, 1/4 of the grated mozzarella.
Continue in this way with the other layers, until the last layer, which should be only béchamel, grated mozzarella and Parmesan cheese. Sprinkle with oregano to taste.
Turn the bowl in a circular motion so that the béchamel penetrates every part of the pasta.
Place the dish in the oven to bake for about 40 minutes.
Leave it to cool for about 10 minutes after baking, so that the mixture becomes more compact, and it will be easier to cut the portions.
Serve warm.
Buon appetito!
NOTE:
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