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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!

16 November, 2018
Average: 4 (2 votes)

Dietary Consideration

serves for


total time

1 HR 10 MIN


2 tbsp (cornstarch)
900 ml
60 g
Gorgonzola cheese
125 g, crumbled
175 g
6 -8 cherry, diced
Lasagna Sheets
225 g, dried, gluten free
700 g, skinless, fillet, cut into chunks
black, freshly ground
Parmesan cheese
50 g, grated


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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