tomato sauce, ricotta, and some kind of meat (often meatballs), whereas northerners use Bolognese sauce and béchamel sauce, there are a great many variations. This particular lasagna with salmon will be ideal for an elegant meal during Lent, if you feel like fish, or if you're celebrating Christmas Eve. ">
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Lasagna with Salmon and Robiola Cheese - Lasagne al Salmone e Robiola

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Lasagna is truly a universe; though south Italians usually make it with tomato sauce, ricotta, and some kind of meat (often meatballs), whereas northerners use Bolognese sauce and béchamel sauce, there are a great many variations. This particular lasagna with salmon will be ideal for an elegant meal during Lent, if you feel like fish, or if you're celebrating Christmas Eve. To serve 4:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 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)

Preparation:

To begin with, Robiola is a mild, slightly tart spreadable cow's milk cheese from the north. In its absence I would combine cream cheese and ricotta.

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.

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