Salmon, Shrimp & Dill Lasagna

Lasagna has evolved over the centuries to become a beloved Italian classic. The history of lasagna itself can be traced back to ancient Greece and Rome, with the word ‘lasagna’ possibly coming from the Greek word laganon, meaning ‘flat piece of bread’. Lasagna has many regional variations across Italy, including Bolognese, Neapolitan, seafood, and Tuscan. Often served on holidays, special occasions, and Sunday dinners, lasagna symbolizes family, tradition, and comfort. 

When it comes to comfort food, lasagna reigns supreme. Traditionally, it features layers of pasta, ricotta or béchamel sauce, mozzarella, and a meaty tomato sauce. However, culinary innovation knows no bounds, and chefs and home cooks have experimented with various ingredients to create unique lasagna variations. Salmon lasagna emerged as a fusion of Italian and seafood cuisines. It marries lasagna’s rich, creamy goodness with the delicate and flavorful salmon.

This salmon, prawn and dill lasagna makes a nice change from the normal ragu-based classic. It’s creamy and comforting, and everything you could want from a lasagna, but with a seafood twist.

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Salmon, Shrimp & Dill Lasagna

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Course

Main Dish

Cuisine

European

Keyword

salmon, prawn & dill lasagna

Servings

MetricUS Imperial

Ingredients

Dill Bechamel Sauce

• 1/4 cup butter,
• 2 cloves garlic, minced
• 1/4 cup flour
• 3 cups milk, warmed
• 1/3 cup parsley or basil pesto
• 1/2 cup fresh dill, finely chopped
• salt & pepper to taste

Lasagna Noodles/ Cheese

• 12 lasagna noodles, dry
• 250 gm (a combo of cheeses) Monterey Jack w/ Jalapenos PLUS Dill Gouda cheese, shredded
• 50 gm parmesan cheese, finely grated, OPTIONAL

Filling

• 50 gm butter,
• 1 leek, light green & white parts, thinly sliced
• 100 gm green Swiss chard, veins removed
• 150 gm broccoli, cut into small florets & blanced
• 250 gm salmon filet, skinned & cut into 3/4-inch cubes
• 300 gm WILD, jumbo shrimp, sliced in half lengthwise
• salt & pepper to taste

Course Main Dish Cuisine European Keyword salmon, prawn & dill lasagna Servings MetricUS Imperial Ingredients Dill Bechamel Sauce 1/4 cup butter, 2 cloves garlic, minced 1/4 cup flour 3 cups milk, warmed 1/3 cup parsley or basil pesto 1/2 cup fresh dill, finely chopped salt & pepper to taste Lasagna Noodles/ Cheese 12 lasagna noodles, dry 250 gm (a combo of cheeses) Monterey Jack w/ Jalapenos PLUS Dill Gouda cheese, shredded 50 gm parmesan cheese, finely grated, OPTIONAL Filling 50 gm butter, 1 leek, light green & white parts, thinly sliced 100 gm green Swiss chard, veins removed 150 gm broccoli, cut into small florets & blanced 250 gm salmon filet, skinned & cut into 3/4-inch cubes 300 gm WILD, jumbo shrimp, sliced in half lengthwise salt & pepper to taste

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Instructions

Sauce

1. In a saucepan over medium heat, melt butter. Add minced garlic & sauté for 1 minute until fragrant. Whisk in the flour & cook for 2 minutes. Gradually pour in warm milk & pesto, whisking constantly to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat. Stir in fresh dill & salt & pepper to taste. Set aside.

Lasagna Noodles/Filling

1. Cook lasagna noodles in boiling, salted water according to the package directions. Drain & place singly on wire racks until ready to use. Shred cheeses. Blanche broccoli florets. Slice shrimp & cube salmon.
2. In a saucepan, melt butter & sauté leeks & Swiss chard until softened. Remove from heat & cool for 5 minutes then add blanched broccoli, salmon cubes & sliced shrimp.
3. Preheat oven to 375 F.
4. Spread a thin layer (about 1/5th) of dill bechamel sauce over the bottom of a 9 x 13-inch baking dish. Place 3 lasagna noodles over sauce.
5. Spoon about 1/3 of the filling mixture over the noodles. Pour another 1/5 of the sauce over filling then sprinkle with a 1/4 of grated Monterey Jack & Gouda cheeses. If you are using parmesan, sprinkle a bit on at this time as well.
6. Repeat the layers (pasta, filling, sauce, cheese) two more times.
7. Finish with a final layer of lasagna noodles coated generously with the remaining dill bechamel sauce & topped with the rest of the cheese.