Salmon and Zucchini White Lasagna: A Unique Twist on Italian Comfort Food

This white lasagna recipe is incredibly delicious and so unique in flavor! The creaminess from the Besciamella really highlights the flavors of the smoked salmon, and the zucchini adds the perfect bit of crunch. It’s a great way to serve a fish based meal without being overpowered by the taste of fish and is loved by all ages!

Salmon and Zucchini White Lasagna

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 500 grams dry Lasagne sheets
  • 2-3 cups Besciamella sauce
  • 10 oz smoke salmon
  • 1-2 zucchini
  • 1/3 cup grated Parmesan
  • Extra virgin olive oil
  • Pine nuts (for topping; optional)


  • Preheat the oven to 350° and lightly coat a large baking dish with a layer of olive oil.
  • Wash the zucchini and largely dice them. Heat up a pan with some olive oil over medium-high heat and once it's warm add the zucchini. Cook for 4-5 minutes until the zucchini has softened a bit. Set aside when done.
  • Take out the salmon and dice this up into large squares as well and set aside. If you’re using homemade Besciamella, now is the time to make it. Otherwise, I suggest heating up the Besciamella just a bit during this step so it congeals a bit better during the next step.
  • Now is the time to start layering! First, put down as many lasagne sheets it takes to cover the bottom of the pan, but don’t overdo it or overlap them too much! Then slowly pour a layer of Besciamella on top of the lasagne. Add some of the diced salmon and zucchini on top of the Besciamella layer, then add another layer of lasagne on top.
  • Keep layering until you get to the top of the dish. Add the last layer of salmon and zucchini (keep some zucchini left aside though) and then cover the top layer with grated parmesan cheese. Add some zucchini and pine nuts on the top and cook in the oven for 35-45 minutes, or until the pasta is fully cooked and tender and the top has browned golden. Remove, let cool for 10 minutes then slice up and serve!
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5 thoughts on “Salmon and Zucchini White Lasagna”

  1. 5 stars
    Cooked up that Salmon and Zucchini White Lasagna, and let me tell you, it’s a game-changer! It’s lasagna, but not like any lasagna I’ve ever made. Nice one

  2. Marlene Baile

    5 stars
    Breh, salmon and zucchini lasagna? Wow. Just wow. Those layers of creamy Besciamella, smoky salmon, and fresh zucchini hit the spot. I’m in food heaven.

  3. Christine Shaw

    4 stars
    Tried that Salmon and Zucchini Lasagna, and yep, it’s confirmed: I’m never going back to regular lasagna. Who knew salmon and zucchini could make such a dream team?!

  4. Amanda Vargas

    This lasagna!? So stinkin’ good. salmon added that smoky flavor, and the zucchini brought a nice crunch. Thumbs up!

  5. Stephen Robertson

    5 stars
    So, made this salmon lasagna — My taste buds are doing a happy dance! Gonna need to put the gym membership to good use after this one.

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