Ingrediants
- 250 g of fresh egg sheets
- 500 g of cow’s milk ricotta
- 2 spring onions
- 500 g of smoked salmon
- 700 ml of bechamel
- 50 ml of milk
- 2 sachets of saffron
- extra virgin olive oil
- pink pepper
- salt
How to prepare: Lasagna with salmon
The salmon and ricotta lasagna with saffron béchamel they are a delicious first course. This dish, for a long time proposed according to the traditional recipe or lasagna alla bolognese, lends itself to many variations, unusual and delicious such as lasagna with zucchini and shrimp or lasagna with parmesan and mushroom cream.
Smoked salmon is often present on the tables of holidays and anniversaries, the protagonist of delicious appetizers such as Crostini with smoked salmon or Sfogliatine with smoked salmon and mustard. With the salmon lasagna of this recipe you will bring to the table a rich and spectacular first course, but easy to realize. The combination of flavors, the more decisive one of the salmon dampened by the ricotta and the unmistakable one of the saffron, will ensure a sensational success to the dish.
Always in white but prepared with fresh salmon are Lasagne with salmon and robiola. Tagliatelle with salmon and Risotto with salmon are two first courses, equally simple and refined, which do not require the use of the oven.
OTHER TASTY RECIPESE: Salmon mousse, Puff pastry candies with salmon, Lasagne with artichokes, taleggio cheese and pancetta
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
25 min
- Rest time
-
15 min
- Portions
-
4
How to prepare: Lasagna with salmon
Start preparing the salmon lasagna by peeling the spring onions. Slice them finely and sauté them in a pan with a little oil. Collect the ricotta in a bowl, after having drained all the whey. Season it with a little salt and add the wilted spring onions. Stir and set aside. Blanch the egg sheets (one or two at a time) in lightly salted water for a few moments. Remove them with a slotted spoon and spread them hand by hand on a clean and dry cloth.
Prepare a fairly thick béchamel following the basic recipe. Heat the milk in a saucepan, without bringing it to the boil, and melt the saffron in it. Add to the béchamel and stir until it appears yellow and homogeneous.
Grease the bottom of an oven dish with oil and then spread a thin layer of béchamel. Place the first layer of pasta and stuff it with a few spoonfuls of ricotta, a little salmon and a little béchamel. Finish with a pinch of freshly ground pepper. Cover with a second layer of pasta and continue in the same way until the ingredients are finished.
Bake in a static oven at 200 ° C for about 20 minutes, checking the level of browning. Remove from the oven and settle for about 15 minutes, then serve the salmon lasagna piping hot.
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