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COOKBOOK: Baking & Roasting - MIele

My favourite type of lasagne!! Who would have ever thought this would turn out as good as it did. I’m a sucker for smoked salmon so I instantly knew this was going to be delicious but not everyone was thinking the same way. Those same family members went for seconds!

Smoked salmon is packed with high quality protein, essential omega-3 fats that help to improve immune function.and several vitamins and minerals. However, it contains a significant amount of sodium, and cold-smoked varieties may increase your risk of listeriosis. What is listeriosis? It is a foodborne bacterial illness that can be very serious for pregnant women, people older than 65 and people with weak immune systems. Healthy people rarely become ill from listeria infection, but the disease can be fatal to unborn babies, newborns. Prompt antibiotic treatment can help curb the effects of listeria infection…….so eat in moderation.

Super easy to make, and it will most certainly impress your family and friends. Allow it to set before cutting and serving. Serve with a green salad.



Serves 4

800g smoked salmon slices

Approx 12 fresh sheets of lasagne sheets

2 onions, diced

2 fennel bulbs, halved & sliced thinly

2 handfuls of dill, chopped

20g butter

Salt & pepper

2 tablespoons flour

600mls milk

300ml double cream

400g grated parmesan cheese

3 tablespoons lemon juice

150g grated cheddar cheese

Melt butter in a deep saucepan, add onion and fry until just soft. Add salt & pepper. Add flour and combine well on low-med heat. Gradually begin adding the milk in batches and stir continuously after each batch. Allow it to bring to boil and simmer, it will thicken in texture, then add the double cream , lemon juice, dill and parmesan cheese . Combine well and remove from heat and set aside.

Pre-heat the oven 180C

Add a third of the sauce on the base of the casserole dish. Spread evenly, place lasagne sheets to cover (this may mean that you will cut some to fit in unusual spaces) , do not overlay the sheets. Add half of the fennel and spread evenly over the sheets. Lay a thin layer of smoked salmon to cover. Spread half of the remainder of the sauce over the smoked salmon, spread evenly. Spread the reminder of the fennel over the top. Sprinkle with salt & pepper. Add the rest of the smoked salmon slices over the top, cover with the reminder of the lasagne sheets. Spread the remainder of the sauce, spread evenly and sprinkle the grated cheese. Bake in a moderate oven for 40-50mins.

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