Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 10 ounces (250 g) sheets fresh lasagna
- 1 pound (450 g) fresh salmon fillet, finely sliced
- 1/4 pound (100 g) smoked salmon
- 1 pound (450 g) robiola or similar mild soft spreadable cheese (see note)
- 2 cups (500 ml) whole milk
- 1/4 cup freshaly grated Grana Padano or Parmigiano Reggiano
- 1/4 cup dried breadcrumbs
- 2 tablespoons (30 g) unsalted butter
- 2 teaspoons fresh marjoram, minced, or 1/2 teaspoon dried marjoram
- Salt and pepper, ideally pink (similar to black pepper, but the peppercorns are pink)
Returning to the recipe, chop the smoked salmon and combine it with the robiola, a teaspoon of ground pepper, half the marjoram, the milk, and salt to taste. Mix well.
Preheat your oven to 400 F (200 C).
Grease a 9 by 11 inch (20 by 25 cm) baking dish and fill it, starting with a layer of lasagna, followed by a layer of the creamy mixture and one of the fresh salmon. Continue alternating layers until all is used up, closing with a creamy layer.
Mix the breadcrumbs with the grated cheese, another half teaspoon pepper, and the remaining marjoram. Sprinkle the mixture evenly over the lasagna.
Cover the lasagna with a sheet of aluminum foil and bake it for 15 minutes. Remove the sheet and bake it another 5-7 minutes, and serve at once.
A wine? White, and I might go with a Sauvignon Blanc from Friuli Venezia Giulia's Collio.