Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Lasagne salmone, zucchine e porro

Salmon, Zucchini, and Leek Lasagna

Name: Salmon, Zucchini, and Leek Lasagna
Total time: 2700 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 1 lb pasta sheets for lasagna (about 450 grams); 1/2 cup sliced white part of leek (about 80 grams); 3 medium zucchini (about 1 1/2 lbs or 700 grams); 14 oz smoked salmon (about 400 grams); 4 cups béchamel sauce (about 1 liter); Chives, to taste; 14 oz low-moisture mozzarella cheese, diced (about 400 grams); 1/2 lemon (zest only); as needed Extra virgin olive oil,; Grated cheese, to taste (such as Parmesan)

Cristina De Marchi - https://www.semplicementecri.altervista.org/ @semplicemente_Cry

Imperia

I was looking for a pasta dish for a seafood lunch and found this recipe, which is actually a mix of two recipes I found online... But this is what inspired me...

Cristina De Marchi - https://www.semplicementecri.altervista.org/ @semplicemente_Cry

Imperia

I was looking for a pasta dish for a seafood lunch and found this recipe, which is actually a mix of two recipes I found online... But this is what inspired me...

Saved

Ingredients

45 minutes total (prep and cooking)

Serves 10 servings

1 lbpasta sheets for lasagna (about 450 grams)
1/2 cupsliced white part of leek (about 80 grams)
3medium zucchini (about 1 1/2 lbs or 700 grams)
14 ozsmoked salmon (about 400 grams)
4 cupsbéchamel sauce (about 1 liter)
Chives, to taste
14 ozlow-moisture mozzarella cheese, diced (about 400 grams)
1/2lemon (zest only)
as neededExtra virgin olive oil,
Grated cheese, to taste (such as Parmesan)

Saved

Steps

45 minutes total (prep and cooking)

1

Finely chop the white part of the leek and one zucchini. Sauté in olive oil for a few minutes, add a little hot water, then season with salt.
2

Cut the remaining zucchini into thin strips. Sauté in a separate pan with a drizzle of olive oil, a few chopped mint leaves, a pinch of vegetable bouillon paste, and salt. Keep the vegetables separate.
3

In a bowl, blend the béchamel sauce with the leek mixture using an immersion blender. Add some grated cheese, chopped chives, a little lemon zest, and adjust salt to taste.
4

Cut the smoked salmon into strips and the mozzarella into cubes. Preheat the oven to 350°F (180°C).
5

Grease a baking dish and spread a few spoonfuls of the prepared béchamel sauce on the bottom. Add a layer of lasagna noodles.
6

Add some salmon, zucchini, mozzarella, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used.
7

Cover the final layer of noodles with a thin layer of the prepared béchamel, a generous drizzle of plain béchamel, a good sprinkle of Parmesan, and a few small pieces of butter. Bake at 350°F (180°C) in a convection oven for 25–30 minutes. The lasagna is ready!

Saved

Cooksnaps

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Cristina De Marchi - https://www.semplicementecri.altervista.org/ @semplicemente_Cry

Published in the US on July 10, 2026 13:43

Imperia

Inizio ora, a 50 anni, a coltivare la passione per la cucina.Ora che i miei figli sono più grandicelli ho più tempo libero.Trovo incredibilmente stimolante cercare e sperimentare nuove ricette, unendo inoltre la mia passione per la fotografia.Stavo cercando in rete un modo originale per creare un ricettario e magicamente mi è comparsa la pubblicità di questa app ...et voilà... scaricata.Sto creando giorno per giorno il mio personalissimo ricettario (se pubblico una ricetta è perché è stata approvata dalla mia Family e quindi ripetibile), che condivido con piacere etraggo moltissimi spunti dagli "Chef" di Cookpad che, come me, si cimentano ai fornelli.Se volete curiosare, mi sto costruendo un blog : https://semplicementecri.altervista.org/

Keywords

Lasagna Lemon Chive Leek Mozz Parmesan Zucchini Smoke Salmon Pasta Cheese

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