The lasagna asparagus and salmon they are a first course with a refined flavor and a simple recipe. Few ingredients for a perfect combination of flavors Sunday lunch spring or to celebrate, at the table, aspecial occasion.
Ingrediants
- 400 g of asparagus
- 250 g of egg sheets for lasagna
- 200 g of smoked salmon
- 1 liter of bechamel
- 50 g of grated Parmigiano Reggiano
- 1 knob of butter
- salt
The lasagna asparagus and salmon they are a first course of great effect and goodness, with a rather easy recipe. Delicate lasagna in white made with just blanched asparagus, smoked salmon and bechamel: a few ingredients for a refined dish, suitable for both a family lunch and a special occasion.
Soft And greedy they are also pretty quick to prepare, especially if used fresh sheets already ready. For a truly special result, however, we recommend that you prepare egg pasta following our recipe, but above all a good homemade béchamel.
The fish lasagna they are a greedy and absolutely delicious alternative to the classic Lasagne alla Bolognese. Among our proposals you will also find salmon lasagna prepared with ricotta cheese and it saffron, or the appetizing Lasagna with a flavor of the sea, with pesto And cream.
For more tasty and tasty ideas we suggest you take a look at our collection of 15 recipes for making lasagna in all ways.
OTHER TASTY RECIPES: Fish lasagna, Lasagna with zucchini and shrimp, Lasagna with salmon and robiola, Lasagna with zucchini and salmon
How to prepare: Lasagna with asparagus and salmon
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
25 min
- Portions
-
4 – 6
How to prepare: Lasagna with asparagus and salmon
To prepare the asparagus and salmon lasagna, start preparing the bechamel following our basic recipe, doubling the doses of the ingredients. Prepare the asparagus. Eliminate the hardest ends of the stems and trim the bases with a potato peeler in order to eliminate the stringy part. Cut the tips, divide them into quarters and cut the rest into rings. Steam the asparagus prepared in this way for a few minutes, until just tender but not soft. Meanwhile, cut the smoked salmon into strips.
Veil the bottom of a baking dish (about 30 x 22 cm) with a few tablespoons of béchamel then lay a first layer of egg sheets previously blanched in salted water and dried on a cloth. Spread a little béchamel, asparagus and salmon, sprinkle with Parmesan and overlap a new layer of egg sheets. Continue in the same way until all the ingredients are used up, distributing the tips of the asparagus on the surface. Transfer to the oven, already hot at 200 ° and cook for about 25 minutes or until lightly browned.
Remove the asparagus and salmon lasagna from the oven and let it settle for a few minutes. Serve them hot.
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