Creamy Smoked Salmon Lasagna with Spinach and Grana Padano

Delicious Salmon Lasagna Recipe for a Perfect Dinner

Lasagna al salmone, a delicate yet flavorful twist on the classic lasagna, is the perfect dish to impress your guests or satisfy your family. This creamy and savory dish layers tender pasta sheets, rich smoked salmon, fresh spinach, and a velvety béchamel sauce, all topped with fragrant Grana Padano cheese and a hint of aneto (dill). Whether you’re hosting a special occasion or simply craving a comforting meal, this salmon lasagna is sure to please.

Ingredients for Salmon Lasagna

Serves: 8 people

Instructions for Making Salmon Lasagna

1. Prepare the Béchamel Sauce
   Begin by making the béchamel sauce, which forms the base of this lasagna’s creamy texture. In a saucepan, pour in the whole milk. Add a pinch of ground nutmeg to the milk and stir well to combine. Place the saucepan over low heat and whisk continuously to prevent any lumps from forming.

2. Make the Roux
   In a separate pan, melt the butter over medium heat. Once melted, sprinkle in the all-purpose flour and continue stirring with a whisk for about 2-3 minutes, until the flour turns a light golden color. This mixture is known as the roux. Slowly add a small amount of hot milk to the roux to prevent it from clumping. Continue to add the remaining milk gradually while whisking constantly until the sauce reaches a smooth and slightly runny consistency.

3. Assemble the Lasagna
   Preheat the oven to 180°C (350°F), and prepare a rectangular baking dish (approximately 20×30 cm). Start by spreading a thin layer of béchamel sauce at the bottom of the dish. Place the first layer of lasagna sheets on top of the sauce, ensuring they cover the bottom completely.

4. Layer the Ingredients
   On top of the pasta sheets, spread another generous ladle of béchamel sauce. Then, add a handful of fresh spinach that has been washed and dried, followed by a layer of smoked salmon slices. Sprinkle some freshly ground black pepper, add a few sprigs of fresh dill, and top with grated Grana Padano cheese. Repeat these layers, ensuring that each layer is even and covered with sauce, spinach, salmon, and cheese. Continue layering until all the ingredients are used up. You should have about four layers in total.

5. Finish with the Top Layer
   For the final layer, place three lasagna sheets on top. Cover them with the remaining béchamel sauce and sprinkle with more smoked salmon, a generous amount of grated Grana Padano cheese, and a final dusting of black pepper.

6. Bake the Lasagna
   Place the assembled lasagna in the preheated oven on the middle rack. Bake for about 40 minutes, or until the top is golden and bubbling. The lasagna should be hot and the layers should hold together well when served.

7. Serve and Enjoy
   Allow the lasagna to rest for about 5 minutes before cutting into it. This resting period helps the lasagna set, making it easier to serve. Serve your salmon lasagna while still warm for the best experience.

Tips for the Best Salmon Lasagna

• Quality of Salmon: Choose high-quality smoked salmon for the best flavor. If you prefer a milder taste, you can opt for a less intense smoked variety.
• Spinach Variation: You can substitute the fresh spinach with other greens like arugula or chard for a different twist.
• Make Ahead: This lasagna can be prepared in advance. Simply assemble the layers, cover the dish tightly with plastic wrap, and refrigerate. When you’re ready to serve, bake as directed, adding an extra 5-10 minutes to the cooking time if it’s cold from the fridge.

Nutritional Information per Serving

Salmon Lasagna is an ideal recipe for those seeking a rich, comforting, and flavorful meal. The balance of creamy béchamel, smoky salmon, and fresh spinach makes it a memorable dish for any occasion. Whether served at a dinner party, for a family meal, or on a special holiday, this recipe will certainly be a crowd-pleaser. Enjoy your culinary creation, and don’t forget to pair it with a crisp white wine or a refreshing salad to balance the rich flavors of the dish.