Gorgonzola and Salmon Lasagna

Gorgonzola and Salmon Lasagna

Gorgonzola and Salmon Lasagna

A step-by-step recipe to make a Gorgonzola and salmon Lasagna, prepared with tomato and asparagus: a not-to-miss dish if you like Italian food!

November 16, 2018

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

cornflour
2 tbsp (cornstarch)
Milk
900 ml
butter
60 g
Gorgonzola
125 g, crumbled
Asparagus
175 g
Tomato
6 -8 cherry, diced
Lasagne
225 g, dried, gluten free
salmon
700 g, skinless, fillet, cut into chunks
salt
Pepper
black, freshly ground
Parmesan
50 g, grated
basil
leaves

Preparation

How to prepare Gorgonzola and salmon lasagna

  • Heat the oven to 190°C (170° fan) gas 5.
  • Grease a large baking dish.
  • Mix the cornflour with a little of the milk to a paste.
  • Melt the butter in a pan and add the milk.
  • Bring to a boil then whisk in the cornflour paste and cook, whisking for 1-2 minutes until thickened.
  • Remove from the heat.
  • Stir in the Gorgonzola cheese and season to taste with salt and pepper.
  • Spoon a thin layer of sauce over the base of the baking dish.
  • Cover with 4 lasagna sheets, overlapping them slightly.
  • Evenly scatter with the salmon, asparagus and tomatoes, followed by the remaining sauce.
  • Cover with the remaining lasagna sheets and sprinkle over the Parmesan.
  • Bake for 40-45 minutes until bubbling and golden brown on top.
  • Leave to stand for 10 minutes before serving the Gorgonzola and salmon lasagna

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