White Lasagna with Salmon, Prawns and Spinach
A first course that stands out for its lightness and ability to satisfy the most demanding palates, thanks to a freshness that enhances salmon, a symbolic ingredient of the Christmas holidays. The combination of shrimp and salmon, a classic pairing, lends itself well to casual family lunches or special occasions. Soft and tasty, lasagna is characterized by rustic and genuine flavors, enriched by a touch of refinement and a lively note of color, all with a surprisingly simple preparation. Now let's see what we need to make our White Lasagna with Salmon, Shrimp and Spinach.
Ingredients for the lasagna
400 grams of white flour4 eggsa pinch of salt
Ingredients for the béchamel sauce
1 liter of milk80 ml of extra virgin olive oil120 grams of white floursaltnutmeg
You will also need
250 grams of smoked salmon250 grams of spinach250 grams of shrimpsaltExtra virgin olive oil breadcrumbs to taste
Steps
Let's prepare the lasagna starting with the dough: put 400 grams of 00 white flour, 4 eggs and a pinch of salt in the planetary mixer and start kneading. Knead the dough for a long time until you get a smooth and homogeneous consistency. Then transfer it to the work table and cover it with an upside-down bowl. Let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. For the béchamel sauce, put 80 ml of oil in a saucepan and heat it. Add the 120 grams of flour and mix with a whisk, taking care to avoid lumps. When our roux is golden, add the hot milk, continuing to stir until you get a velvety sauce. Cut the smoked salmon into small pieces and add it to the béchamel sauce. Blend everything with an immersion blender. Meanwhile, clean the prawns, removing the carapace and cutting them into small pieces, then add them to the béchamel sauce. Boil the spinach in plenty of salted water for 10 minutes, drain and squeeze it well to remove excess water. Sauté them in a pan with a drizzle of oil and a clove of garlic. Now we can assemble the lasagna: spread a thin layer of béchamel sauce on the bottom of a baking dish, add a first layer of lasagna, followed by béchamel sauce with salmon and shrimp and spinach. We continue to layer the ingredients until they are used up. Cover the last layer with the béchamel sauce and a sprinkling of breadcrumbs. Sprinkle the surface with a drizzle of oil. Bake at 180 degrees C until golden brown.
A first course that stands out for its lightness and ability to satisfy the most demanding palates, thanks to a freshness that enhances salmon, a symbolic ingredient of the Christmas holidays. The combination of shrimp and salmon, a classic pairing, lends itself well to casual family lunches or special occasions. Soft and tasty, lasagna is characterized by rustic and genuine flavors, enriched by a touch of refinement and a lively note of color, all with a surprisingly simple preparation. Now let's see what we need to make our White Lasagna with Salmon, Shrimp and Spinach.
Ingredients for the lasagna
400 grams of white flour
4 eggs
a pinch of salt
Ingredients for the béchamel sauce
1 liter of milk
80 ml of extra virgin olive oil
120 grams of white flour
salt
nutmeg
You will also need
250 grams of smoked salmon
250 grams of spinach
250 grams of shrimp
salt
Extra virgin olive oil
breadcrumbs to taste
Steps
Let's prepare the lasagna starting with the dough: put 400 grams of 00 white flour, 4 eggs and a pinch of salt in the planetary mixer and start kneading. Knead the dough for a long time until you get a smooth and homogeneous consistency. Then transfer it to the work table and cover it with an upside-down bowl. Let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. For the béchamel sauce, put 80 ml of oil in a saucepan and heat it. Add the 120 grams of flour and mix with a whisk, taking care to avoid lumps. When our roux is golden, add the hot milk, continuing to stir until you get a velvety sauce. Cut the smoked salmon into small pieces and add it to the béchamel sauce. Blend everything with an immersion blender. Meanwhile, clean the prawns, removing the carapace and cutting them into small pieces, then add them to the béchamel sauce. Boil the spinach in plenty of salted water for 10 minutes, drain and squeeze it well to remove excess water. Sauté them in a pan with a drizzle of oil and a clove of garlic. Now we can assemble the lasagna: spread a thin layer of béchamel sauce on the bottom of a baking dish, add a first layer of lasagna, followed by béchamel sauce with salmon and shrimp and spinach. We continue to layer the ingredients until they are used up. Cover the last layer with the béchamel sauce and a sprinkling of breadcrumbs. Sprinkle the surface with a drizzle of oil. Bake at 180 degrees C until golden brown.
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