Salmon and Leek Lasagna (Print Version)
# Ingredients:
→ Dairy Products
01 -
1 plain goat cheese log from Soignon (150g)
02 -
Grated Swiss cheese
03 -
Butter
→ Vegetables and Herbs
04 -
4 leeks
05 -
1 shallot
06 -
Fresh thyme
→ Seafood
07 -
4 sizable slices of smoked salmon
→ Pantry Items
08 -
9 lasagna sheets
09 -
Ready-made white sauce (béchamel)
10 -
Olive oil
11 -
Ground paprika
# Instructions:
01 -
Start by cleaning the leeks thoroughly and slicing them into thin strips. Heat a mix of olive oil and butter in a skillet, then sauté the chopped shallot for about a minute. Toss in the leeks, season them with paprika, salt, and pepper, and let them slowly soften over low heat without browning.
02 -
Use a fork to gently crumble the goat cheese log into chunks.
03 -
Boil the lasagna noodles three at a time in hot water for 2-3 minutes. Once done, drain them carefully.
04 -
Grease a casserole dish lightly with oil. Place 3 lasagna sheets at the bottom, then spread out a layer of the cooked leeks. Add 2 slices of the smoked salmon, arranging them to cover the layer evenly. Pour on a generous amount of béchamel sauce, followed by a sprinkle of the crumbled goat cheese. Do another round of layering following the same steps.
05 -
Put the last of the lasagna sheets on top. Cover them with béchamel sauce, then sprinkle on the grated Swiss cheese and the remaining crumbled goat cheese. Add a few sprigs of thyme and a dash of pepper. Bake in a preheated oven at 200°C for 30 minutes, or until the top is beautifully golden and bubbly.
# Notes:
01 -
You can make this dish ahead of time and heat it up when you’re ready to serve.