Open lasagna with salmon, grilled zucchini, and eggplants
- Energy Kcal 762
- Carbohydrates g 65.1
- of which sugars g 10.2
- Protein g 41.4
- Fats g 36.4
- of which saturated fat g 10.61
- Fiber g 4.9
- Cholesterol mg 139
- Sodium mg 775
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Lasagnetta aperta al salmone, zucchine e melanzane grigliate is a Northern Italian twist on the usual lasagna that adds a fresh, elegant vibe to your dinner table. And look, instead of the classic meat and tomato combo, this open salmon lasagna layers thin pasta sheets with bits of tender salmon, slices of grilled zucchini, and grilled eggplant. It's all tied together with a creamy béchamel sauce, boosted by aromatic shallots, which gives each layer a rich and moist feel.
What makes this dish different is the mix of those silky pasta layers with the light salmon flavor and that slightly smoky taste from the grilled veggies. This isn’t the typical lasagna you'd find all over Italy—it's a smart, northern twist that's all about using local veggies and good seafood. In regions like Lombardy and Piedmont, folks really enjoy these kinds of vegetable lasagna recipes when they want something a bit lighter but still super super satisfying.
The open style gives it a delicate look, making it perfect for impressing guests without too much fuss. And you know what, people who love a healthy lasagna are big fans of this, since the veggies and salmon keep it pretty light and fresh. It’s got all the comfort of the old-school dish, without feeling heavy. Plus, the béchamel with shallots adds a sweet and creamy touch that really really sets it apart from your typical salmon lasagna recipe.
People often switch up the veggies—sometimes tossing in asparagus or even adding garden herbs—because, frankly, the Italian way always leaves room for a little creativity. So, if you’re after a quick lasagna recipe that feels classic but also new, this is the kind of food that gets folks talking. It's proof that you can shake up tradition and still end up with something amazing, looking great, making the whole meal feel special. Try it out for a tasty twist on a beloved classic that brings a taste of Northern Italy right to your table. Seriously good.
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INGREDIENTS
- Ingredients for 4 mini lasagnas
- Lasagne egg pasta 8
- Eggplant 7 oz (200 g)
- Zucchini 1.25 lbs (300 g)
- Salmon fillets 1.3 lbs (600 g) - Norwegian
- for the shallot béchamel
- Whole milk 1 cup (250 ml)
- Butter 1 ½ tbsp (25 g)
- Fine salt 1 pinch
- Thyme 1 sprig
- Lemon peel 1 - (untreated)
- Shallot 0.9 cup (80 g)
- Extra virgin olive oil 1 tbsp (15 ml)
- Type 00 flour 0.9 oz (25 g)
How to prepare Open lasagna with salmon, grilled zucchini, and eggplants
To make the open lasagna with salmon, grilled zucchini, and eggplants, start by preparing the béchamel. Finely chop the shallot 1, stew it for 10 minutes over low heat in a non-stick pan with a drizzle of oil 2, stirring well with a spatula; when the shallot is ready, turn off and set aside 3.
In a pot, bring the milk, lemon zest, and thyme leaves to a boil 4, then strain the mixture through a sieve 5. In another small pot, melt the butter cut into pieces, add the flour 6, and heat the mixture to create the roux;
incorporate the strained milk 7 and stir with a whisk; continue cooking until the sauce has thickened 8 while stirring quickly, then turn off the heat. At this point, place the béchamel in a bowl and add the stewed shallots 9.
Blend the béchamel with an immersion blender until smooth and homogeneous and set aside 10. Take the salmon, run your fingertips over the flesh to check for any bones (remove them with kitchen tweezers if necessary), then place it in a baking sheet lined with parchment paper 11; bake in a preheated static oven at 340°F for 10 minutes (or at 300°F for 7-8 minutes if in a fan oven) and in the meantime get the vegetables ready. Wash the eggplants and zucchinis thoroughly under cold running water and then use a mandoline to slice them thinly 12.
Grill the eggplants 13 and zucchinis 14 on a well-heated grill, turning them on both sides. When finished, cut the grilled vegetables in half, which you will then use to fill the mini lasagnas 15.
Put a pot of salted water on the heat with a drizzle of oil and bring to a boil to briefly cook the lasagna sheets: cook each sheet for about 3 minutes 16, then drain with a slotted spoon 17 and place the pasta on a tray. Use a round cutter to cut out circles with a diameter of 4 inches 18.
When the salmon is cooked 19, let it cool, then cut it into cubes measuring 3/4 inch by 3/4 inch 20. Now, assemble the layers of the mini lasagna on a serving plate, starting with a spoonful of béchamel 21.
With the help of the round cutter, place a layer of pasta sheet 22, then add the grilled vegetables, 4 pieces of cubed salmon 23, and finally another teaspoon of béchamel 24.
Continue alternating the ingredients to create more layers 25, reserving some béchamel for decoration, and finish without covering with pasta 26; once assembled, remove the round cutter, garnish as desired with the remaining béchamel, then serve and enjoy the open lasagna with salmon, grilled zucchini, and eggplants 27.