Creamy and crunchy salmon lasagne with burrata and pistachios

Name: Creamy and crunchy salmon lasagne with burrata and pistachios
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 3
Cuisine: En
Ingredients: 150 g lasagne sheets (about); 250 g fresh salmon, skin removed; 160 g burrata; 40 g unsalted shelled pistachios; Grated Parmesan, to taste; 500 ml whole milk; 40 g butter; 40 g flour; Black pepper, to taste; Nutmeg, to taste; Salt, to taste; Grated zest of organic lemon, to taste; 1 tablespoon olive oil; 2 tablespoons lemon juice; Salt, to taste; Black pepper, to taste

Main Dish

Very Easy

50 min

841 Kcal

These salmon lasagne with burrata and pistachios are an elegant and surprising main course, perfect when you want to serve something truly special. Layer upon layer, soft, comforting lasagne sheets are paired with lemon-marinated salmon with a fresh, citrusy aroma. The real secret to this dish is the harmony of its textures: béchamel sauce brings all the ingredients together, while the creamy burrata melts between the layers for a rich, velvety texture. Chopped pistachios complete the dish, adding a pleasant crunch to the filling and enhancing the delicate flavor of the salmon. The result is creamy salmon lasagne with a refined flavor, where every bite combines softness, a taste of the sea and a crunchy note to make this dish simply unforgettable. Serve it warm, when all the flavors are perfectly balanced.

Materials

23 × 15 cm baking dish
Cutting board
Bowl
Small saucepan
Knife
Cling film

Preparation

Preparation15 min

Waiting time10 min

Cook time25 min

Cut fresh salmon into cubes. Season with olive oil, lemon juice and zest, salt and black pepper. Mix well.
Cover the bowl with cling film and marinate the salmon in the fridge for 10 minutes.
Coarsely chop the pistachios with a knife and set them aside for the lasagne filling.
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 and cook until the béchamel is smooth. Season with salt, pepper and nutmeg.
Spread a thin layer of béchamel sauce on the bottom of the pan to prevent the lasagne from sticking.
Arrange a layer of lasagne sheets. Cover with béchamel sauce, marinated salmon, pieces of burrata and chopped pistachios. Repeat layers until all ingredients are used up.
Finish with a generous layer of béchamel sauce, add pieces of burrata and chopped pistachios. Finish with a light sprinkling of Parmesan.
Bake in a conventional oven at 180°C/350°F for about 25–30 minutes, until golden.
Remove the lasagne from the oven and, if desired, add a little grated lemon zest for a fresh note. Leave to rest for 10 minutes, then cut into portions and serve.

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FAQ ❓

How should I store salmon lasagne with burrata and pistachios?

Cooked lasagne can be stored in the refrigerator, well covered, for up to 2 days. Before serving, reheat it in the oven at 160°C/320°F for about 10–15 minutes.

Can salmon lasagne be frozen?

Yes, it can be frozen either uncooked or cooked. Place it in an airtight container or cover it well. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator before cooking or reheating.

Can I prepare the lasagne in advance?

Yes, the salmon lasagne with burrata and pistachios can be assembled in advance and kept in the refrigerator for about 24 hours. When ready to cook, simply put it in the oven and add a few minutes to the cooking time.

What fish can I use instead of fresh salmon in lasagne?

Fresh salmon can be replaced with smoked salmon for a stronger flavor. Alternatively, you can use mild-flavored fish such as trout, swordfish or cod cut into cubes. In these cases, adjust the salt as needed, since some fish, such as smoked salmon, are already salty.

Is marinating the salmon necessary?

No, marinating the salmon is not essential. It simply adds a fresh note to the dish. If you prefer a milder citrus flavor, you can make lemon béchamel by adding grated zest or a few drops of juice.

What are the secrets to perfect béchamel?

The key is to gradually whisk the hot milk into the roux (butter and flour), stirring constantly to prevent lumps. Cook until the béchamel is smooth and velvety, then season with salt, pepper and a grating of nutmeg.

What kind of lasagne sheets should I use?

You can use either fresh or dried lasagne sheets. If using dried sheets, make sure they are suitable for oven cooking and are well covered with béchamel so they stay soft.

How can I tell when salmon and burrata lasagne are cooked?

The lasagne are ready when the top is lightly browned and the béchamel is bubbling around the edges. They usually take 25–30 minutes to cook at 180°C/350°F.

Nutrition

for 1 serving / for 100 g

Calories: 841Kcal

Carbo: 52.6g
Total fat: 49.4g
Saturated fat: 21.7g
Proteins: 38.8g
Fibers: 4.4g
Sugar: 11.7g
ProPoints: 22
SmartPoints: 29

Nutritional information for 1 serving (424g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Creamy and crunchy salmon lasagne with burrata and pistachios

Ingredients

For the béchamel sauce:

For the marinade:

Materials