Smoked salmon lasagna is a flavorful and elegant dish that’s perfect for special occasions like Christmas, New Year’s Eve, or even a cozy Sunday lunch.
It's also a great option when you want to serve something a little different but still quick and easy to prepare.
This lasagna is incredibly simple to make. Start with a creamy béchamel sauce, which you can either make at home or use store-bought. To enhance the flavor, add freshly ground black pepper, finely chopped parsley, and grated Parmigiano Reggiano to the sauce.
Layer the lasagna sheets with the smoked salmon and béchamel sauce. I used oven-ready lasagna sheets, so there’s no need to boil them beforehand—it saves so much time! Once layered, bake the lasagna in the oven, and in just 30 minutes, you’ll have a delicious, golden, bubbling dish ready to serve.
A little tip: let the lasagna rest for 5–10 minutes after taking it out of the oven. This allows the béchamel to set slightly, making it easier to slice and serve without the sauce sliding off the pasta. When ready, slice it up and enjoy warm, creamy, and rich portions of this delightful dish.
You can include smoked salmon lasagna in a festive holiday menu or serve it as a comforting one-dish meal for everyday dining. Its creamy texture and refined flavor make it a hit for any occasion!
Ingredients
Prep Time: 20 Min | Cook Time: 30 Min | Servings: 6
I used an oval ceramic baking dish for 6 people, 12 inches long and 8 inches wide (30 cm x 20 cm).
For the Lasagna:
- About 12 lasagna sheets:
- You can make fresh homemade lasagna noodles by following our step-by-step recipe. Check out how to make authentic Italian Homemade Pasta!
- Or, use authentic Italian flat lasagna sheets, oven-ready (no boiling required), made with durum wheat (I recommend the Tuscanini brand).
- 250 g (9 oz) smoked salmon, cut into strips
For the Béchamel Sauce:
- 650 ml (2 ¾ cups) whole milk
- 50 g (3 ½ tablespoons) unsalted butter
- 50 g (⅓ cup) all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 50 g (½ cup) Parmigiano Reggiano, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
How to Make Béchamel Sauce
I've made a slightly thinner béchamel sauce so that it cooks the lasagne sheets as they bake, keeping the lasagne soft and creamy.
Step 1) - Start by melting the butter in a saucepan over low heat. Once melted, gradually add the flour. For the best results, use a flour sieve to avoid lumps. Stir quickly and continuously with a whisk until you have a smooth, lump-free mixture.
This step requires your attention! Cook the butter and flour mixture (called a "roux") for about 30 seconds to 1 minute. This ensures the flour absorbs the butter and develops a light golden color, which enhances the flavor. Once done, remove the saucepan from the heat and let the roux cool slightly.
Step 2) - While the roux is cooling, gently heat the milk in another saucepan. Don’t let it boil—just warm it enough to steam slightly.
Slowly pour the warm milk into the roux while whisking continuously. Go slowly and whisk vigorously to prevent lumps from forming. Once all the milk is combined, return the saucepan to low heat.
Keep stirring the sauce over low heat for 10–15 minutes. You’ll know it’s ready when it thickens slightly and coats the back of a wooden spoon.
Step 3) - When the béchamel sauce reaches the desired consistency, add a pinch of fine salt and a dash of freshly ground black pepper. For extra flavor, stir in grated Parmigiano Reggiano and finely chopped parsley. Mix everything well, and your béchamel sauce is ready to use!
For more information, tips and curiosities see the full recipe for Béchamel Sauce
How to Assemble the Smoked Salmon Lasagna
Step 1) - Start by spreading 2–3 tablespoons of béchamel sauce on the bottom of your baking dish. Then, lay down your first layer of lasagna sheets.
TIP: Make sure the lasagna sheets cover the entire surface of the baking dish. If necessary, cut the sheets into smaller pieces and fit them together like a puzzle. Repeat this for every layer to ensure full coverage.
Step 2) - Spread a thin, even layer of béchamel sauce over the lasagna sheets using a spoon or spatula. Next, cut the smoked salmon into thin strips.
Step 3) - Scatter a few of these strips evenly over the béchamel sauce. Cover the salmon and béchamel layer with another layer of lasagna sheets. Be sure to adjust the sheets as needed to fully cover the dish. Repeat the process: add a layer of béchamel sauce, some smoked salmon, and then another layer of pasta sheets.
Step 4) - Continue layering the ingredients in the same order—béchamel, salmon, and pasta—until you’ve used up all the ingredients. Finish with a final layer of béchamel sauce on top. Make sure to spread the sauce evenly to cover the entire surface.
Preheat your oven to 350°F (180°C). Bake the lasagna for about 20–25 minutes, or until the top is golden and bubbly.
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Storage
You can store smoked salmon lasagna in the refrigerator for up to 2–3 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh.
To reheat, simply place it in the oven at 350°F (180°C) for about 10–15 minutes, or until heated through.
Alternatively, you can reheat individual portions in the microwave for a few minutes, though the texture may be slightly softer.
If you want to freeze the lasagna, it’s best to do so before baking. Assemble the lasagna, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 1 month. When ready to bake, thaw it overnight in the refrigerator and bake as directed.
Variations
This smoked salmon lasagna is versatile and can be customized in many ways to suit your preferences. Here are some ideas:
- Without Parmigiano Reggiano: If you prefer a milder flavor or want to make the dish lighter, you can omit the Parmigiano Reggiano from the béchamel sauce.
- Whole Salmon Slices: Instead of cutting the smoked salmon into strips, you can layer whole slices of salmon between the pasta sheets for a more structured presentation.
- Blended Salmon: For a creamier texture, blend the smoked salmon directly into the béchamel sauce. This creates a rich, salmon-flavored sauce that evenly coats the lasagna layers.
- Fresh Salmon: Swap the smoked salmon for fresh salmon fillets. Lightly cook the salmon beforehand, then flake it into small pieces to use as the filling.
- With Vegetables: Add a pop of color and extra nutrition by including thinly sliced zucchini or a handful of cooked peas in the layers. These pair wonderfully with the salmon and béchamel for a more balanced dish.
Feel free to experiment with these variations to create your own version of this delicious lasagna!
Recipe Card
Easy Smoked Salmon Lasagna Recipe
Ingredients
- 12 lasagna sheets
- 250 g smoked salmon - 9 oz, cut into strips
For the Béchamel Sauce:
- 650 ml milk - 2 ¾ cups
- 50 g unsalted butter - 3 ½ tablespoons
- 50 g flour - ⅓ cup
- salt - to taste
- black pepper - to taste, freshly ground
- 50 g Parmigiano Reggiano - ½ cup, grated
- 2 tablespoons fresh parsley - finely chopped
Instructions
- Start by melting the butter in a saucepan over low heat. Once melted, gradually add the flour. For the best results, use a flour sieve to avoid lumps. Stir quickly and continuously with a whisk until you have a smooth, lump-free mixture.
- While the roux is cooling, gently heat the milk in another saucepan. Don’t let it boil—just warm it enough to steam slightly.
- Slowly pour the warm milk into the roux while whisking continuously. Go slowly and whisk vigorously to prevent lumps from forming. Once all the milk is combined, return the saucepan to low heat.
- Keep stirring the sauce over low heat for 10–15 minutes. You’ll know it’s ready when it thickens slightly and coats the back of a wooden spoon.
- When the béchamel sauce reaches the desired consistency, add a pinch of fine salt and a dash of freshly ground black pepper. For extra flavor, stir in grated Parmigiano Reggiano and finely chopped parsley. Mix everything well, and your béchamel sauce is ready to use!
How to Assemble the Smoked Salmon Lasagna
- Start by spreading 2–3 tablespoons of béchamel sauce on the bottom of your baking dish.
- Then, lay down your first layer of lasagna sheets.
- Spread a thin, even layer of béchamel sauce over the lasagna sheets using a spoon or spatula.
- Next, cut the smoked salmon into thin strips.
- Scatter a few of these strips evenly over the béchamel sauce.
- Cover the salmon and béchamel layer with another layer of lasagna sheets.
- Repeat the process: add a layer of béchamel sauce, some smoked salmon, and then another layer of pasta sheets.
- Continue layering the ingredients in the same order—béchamel, salmon, and pasta—until you’ve used up all the ingredients. Finish with a final layer of béchamel sauce on top. Make sure to spread the sauce evenly to cover the entire surface.
- Preheat your oven to 350°F (180°C). Bake the lasagna for about 20–25 minutes, or until the top is golden and bubbly.
Tony Marcantonio says
Smoked Salmon Lasagna
Excellent recipe for something different than the standard lasagna recipes. I used a KitchenAid roller attachment at setting of “4”. The next time I’ll go to a setting of “5” for a thinner pasta.
I added nutmeg, capers and Pecorino Romano cheese.
Ora si mangia!