Italian-Style Fish Lasagna
Italian-Style Fish Lasagna is a delightful twist on the traditional lasagna, combining the rich flavors of Italian cuisine with tender fish. This dish layers sheets of lasagna pasta with a savory filling made from a mixture of fish, such as cod or salmon, along with a creamy béchamel sauce. The filling often includes ingredients like spinach, ricotta cheese, garlic, and herbs, adding depth and flavor. The lasagna is assembled with alternating layers of pasta, fish filling, and béchamel, then topped with a generous amount of grated Parmesan or mozzarella cheese. Baked until golden and bubbly, this fish lasagna offers a deliciously creamy and flavorful alternative to the classic meat or vegetarian versions. It's perfect for a special dinner or a hearty family meal, showcasing the versatility and elegance of Italian cooking.
Ingredients
- 16 Lasagna sheets
- 7.8 oz Skinless salmon fillet
- 4 Leek whites
- 2 Zucchinis
- 3 oz Butter
- 2.6 oz Flour
- 25.3 fl oz Milk
- 6.8 fl oz Heavy cream
- 3.5 oz Grated cheese
- 2 tbsp Olive oil
- 1 pinch Nutmeg
- 1 Sprig flat-leaf parsley
- Salt
- Pepper
Instructions
- Remove the base of the leek whites. Cut them in half lengthwise, wash them, and then finely slice them.
- Sauté the leeks in 10g of butter with a pinch of salt over medium-high heat for about 15 minutes, stirring regularly.
- Wash the zucchinis, trim the ends, cut along the central seeds, and dice them.
- Sauté the diced zucchinis in olive oil with a pinch of salt over high heat for 5 minutes.
- Check the salmon fillet for bones and remove any with tweezers.
- Cut the salmon fillet into small cubes.
- In a saucepan, melt 75g of butter. When it sizzles, add the flour all at once and stir with a wooden spoon for 2 minutes.
- Gradually add the milk, stirring constantly, until a smooth béchamel sauce forms.
- Add the heavy cream, leeks, and zucchinis, mixing until well combined. Season with salt, pepper, and a pinch of nutmeg.
- Assemble the lasagna by layering lasagna sheets, salmon cubes, and vegetable béchamel.
- Top with grated cheese.
- Bake at 180°C for 30 minutes.
- Garnish the lasagna with parsley leaves before serving.
Video
Notes
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