Salmon and Zucchini White Lasagna
Servings: servings
Ingredients
- 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)
Instructions
- 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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