SALMON Lasagna | Bart's Fish Tales

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while maintaining a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories without losing much flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon provides a cost-effective alternative with similar flavor.

Preheat the oven to 180 degrees Celsius.

Season a piece of salmon with white wine, capers, dill, salt, and black pepper.

Place the salmon in the preheated oven for about 10 minutes, depending on thickness.

Prepare two leeks by removing the top ends and washing them under cold running water.

Slice the leeks into thin rings.

In a large frying pan, melt some butter and add the sliced leeks, seasoning with salt and pepper.

Add two tablespoons of water to the pan and braise the leeks until softened.

In a separate pan, melt 50 grams of butter to make a bechamel sauce.

Add 60 grams of flour to the melted butter and stir to create a roux, ensuring it doesn't brown.

Gradually whisk in half a liter of milk, stirring until smooth and free of lumps.

Continue to cook the sauce until it thickens, seasoning with salt to taste.

Remove the salmon from the oven and place it in a bowl, ensuring it remains juicy and not overcooked.

Prepare the lasagna by adding a layer of bechamel sauce to the bottom of an oven tray.

Layer sheets of lasagna on top of the bechamel sauce, followed by another layer of bechamel and the braised leeks.

Add pieces of salmon on top of the leeks, then layer more lasagna sheets.

Top with a generous amount of Parmesan cheese.

Bake the lasagna in the oven for 25 to 30 minutes at 180 degrees Celsius.

Let the lasagna cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens