I make this lasagna a lot and it’s always a huge hit. It puts a sparkle in peoples eyes. It casts a spell. You can get them to do anything just make sure you make enough for seconds.Now, before my beloved Italian friends raise hell, I know this has nothing to do with a traditional Italian Lasagna. Primarily because it calls for mascarpone or ricotta and does not include a bechamel or ragu sauce. It might make some Italians cringe like I cringe when I see someone making tabouleh out of couscous and even worse, with only a sprinkling of parsley! That’s called couscous, not tabouleh. But, that’s a topic for another day.
I use ricotta in the summer, for a lighter, more bikini-friendly version and usually I serve it cold. The lasagna pictured above is ricotta based and was taken in the summer. I’ve had no opportunity to post it till now. Come winter, when I’m drowning under layers of clothing I crave richer, more hearty, soul comforting food and that is where the mascarpone comes in.
Creamy Salmon & Tarragon Lasagna
Serves: 4 very hungry people.
Prep time: 15mn
Cook time: 45mn
The Cast of Characters
- 800g salmon
- 235g fresh spinach, preferably (or thawed and well drained)
- Small leek (or 100g), sliced to fine rings
- 4 white cap mushrooms (or 160g), finely sliced
- 400g mozzarella- 100g shredded for top layer
- 500g mascarpone
- 300g fresh lasagna sheets, they are great as they don’t require pre-cooking (about 12 sheets)
- 1 cup of milk
- 15g fresh tarragon
- 8 gloves of garlic, finely chopped
- Salt & Pepper to taste
- 12×8 in deep pan
Pre-heat oven to 325F/160C/3G. Lather salmon with a tablespoon of olive oil and the garlic. Bake in the oven for 15 minutes.
Flake the salmon. Remove skins.
Sautee the leeks for a minute and then add the mushrooms. Cook for a further 1-2 minutes. Take of heat and strain to remove the extra juices.
Add all the cheese, tarragon and milk in a deep bowl and puree with a hand blender.
spread a couple of tablespoons onto the bottom of the baking dish.
Add the lasagna sheets. Make sure they overlap each other. I used 4 sheets on each layer.
Cover the layer with cheese sauce again, about 2-3 tablespoons.
Layer with half the flaked salmon
Now half the mushrooms and leeks.
Add half the spinach.
Repeat lasagna layering.
Cover with about 1/2 cup of the sauce. Repeat layering with remaining salmon, spinach, mushrooms and leeks and then lasagna sheets.
Cover with remaining cheese sauce and sprinkle with shredded mozzarella. Bake in oven for about 45 minutes at 325F/160C/3G.
P.S- You can double the ingredients and freeze the extra one uncooked for a busy weeknight.