Smoked salmon lasagna

Author: 5/15
Lasagne au saumon fumé
Preparation 15
Baking 30
Portions 6
Freezing Yes
Sodium477 mg
Protein29 g
Fiber2 g
Fat21 g
Carbohydrate45 g
Iron2 mg
Calcium294 mg


  • 12 lasagna pastas
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 500 ml (2 cups) of 2% warm milk
  • 2 packages of 120 g each of smoked salmon
  • 375 ml (1 1/2 cup) of grated italian cheese
  • 60 ml (1/4 cup) of butter
  • 60 ml (1/4 cup) of flour
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  • Preheat oven at 350°F (180°C).
  • In a casserole filled with boiling salted water, cook lasagna pastas al dente. Drain.
  • Meanwhile, melt butter at medium heat in a small casserole. Cook leeks for 2 to 3 minutes.
  • Add flour and cook for 1 to 2 minutes while stirring.
  • Gradually add warm milk while whisking. Bring to a boil, then simmer 3 to 5 minutes at low heat. If desired, add dill.
  • In a baking plate of 33 cm x 23 cm (13 inches x 9 inches), pour a bit of sauce. Cover with 3 lasagna pastas, then cover with a quarter of the remaining sauce and a third of the smoked salmon. Repeat two times. Cover with remaining pastas, then with remaining sauce. Garnish with cheese.
  • Oven bake for 18 to 20 minutes.
  • Set oven at broil and continue cooking for 2 to 3 minutes, until cheese roast.

Chef's notes