Fish lasagna: the creamy recipe with salmon, burrata and pistachios that revolutionizes Sunday lunch
How many times, for Sunday lunch, have you brought to the table the classic lasagna bolognese or the timeless lasagna ricotta and spinach? They are always a guarantee of success, but every once in a while it's nice to surprise family and friends with something different.
Salmon lasagna with burrata cheese and pistachios is just the perfect idea to change up the menu without sacrificing the creaminess and mouthwateringness of a great baked dish. In this recipe, layers of pasta alternate with a velvety béchamel sauce, fresh salmon, creamy burrata cheese, and crunchy pistachios, creating a balance of flavors that is refined yet simple to make. The result is an elegant and surprising meal, ideal to impress guests with an original variation on traditional lasagna.
What you need to prepare them
Ingredients for 3/ 4 people
5 oz lasagne sheets (+/-)
9 oz fresh salmon, without skin
5,5 oz burrata cheese
⅓ cup unsalted shelled pistachios
Grated Parmesan cheese to taste
For the béchamel sauce:
2 cups whole milk
3 tbsp butter
⅓ cup flour
Black pepper to taste
Nutmeg to taste
For marinating the salmon:
Grated zest of 1 lemon (organic)
1 tbsp olive oil
2 tbsp lemon juice
Salt to taste
Black pepper to taste
How to prepare salmon lasagna with burrata and pistachios
Preparing salmon lasagna with burrata and pistachios is much simpler than it sounds. The procedure is easy and within everyone's reach: just marinate the salmon to make it even more flavorful, prepare a creamy béchamel sauce and then assemble the layers just as you do with classic baked lasagna.
Below you will find the step-by-step procedure for bringing creamy, crispy and truly scenic lasagna to the table.
1. Marinating the salmon
Cut fresh salmon into cubes and transfer to a bowl. Season with olive oil, lemon juice and zest, salt and black pepper. Mix well, cover with foil and let marinate in the refrigerator for about 10 minutes.
2. Chop pistachios
Coarsely chop pistachios with a knife, without reducing them to a powder, so as to maintain a crunchy texture. Keep aside for the lasagna filling.
3. Prepare the béchamel sauce
Melt the butter in a saucepan, add the flour, and stir until a light roux forms. Pour in the hot milk a little at a time, continuing to stir with a whisk, and cook until a smooth, creamy béchamel sauce is obtained. Season with salt, pepper, and a grating of nutmeg.
4. Assemble the lasagna
Spread a thin layer of béchamel sauce on the bottom of a baking dish. Arrange a layer of lasagna sheets and top with béchamel sauce, marinated salmon, burrata flakes and chopped pistachios. Repeat the layers until all ingredients are used up.
5. Complete and bake
Finish with a generous layer of béchamel sauce, add burrata flakes, chopped pistachios and a light sprinkling of Parmesan. Bake in a static oven at 350°F/180°C for about 25-30 minutes, until golden brown.
6. Allow to rest and serve
Remove the lasagna from the oven and let it rest for about 10 minutes so that the layers compact and are easier to cut. Portion and serve, topping if desired with grated lemon zest for a fresh, fragrant note.
Why try salmon lasagna with burrata and pistachios
If you love baked lasagna but want to bring something more original to the table, this salmon lasagna with burrata and pistachios is the perfect choice: creamy, fragrant and with a nice crunchy note. How about you, will you try this creamy and irresistible fish lasagna?
Daniele Mainieri
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