Smoked Salmon Lasagna

    50 minutes

    My family loves pasta and smoked salmon, so one night I was feeling creative and I decided to make this interesting combination of two family favourites, enjoy. I used mainly Coles generic things except for the smoked salmon and cheese.


    New South Wales, Australia
    2 people made this

    Serves: 6 

    • 1 bunch (200g) fresh dill/chilled dill paste
    • 600g smoked salmon
    • 1 packet fresh lasagna sheets
    • 600g sour cream
    • 400g Kraft pizza cheese
    • 1 jar capers
    • 1 cup (250g) frozen broccoli
    • 2 teaspoons olive oil
    • 5 teaspoons lemon pepper
    • 1 jar béchamel sauce

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to about 180 degrees c. Dice smoked salmon and put to side. Dice the dill as well.
    2. Turn on stove and fry up the salmon with the dill and sour cream, mix until the sour cream is liquidy.
    3. Prepare lasagne sheets, place on bottom with a couple of pieces of broccoli, than a layer of smoked salmon cream, and continue until the last layer. Add the capers and lemon pepper on top the last layer and than add béchamel sauce with cheese on top of that. Cook in oven covered for 30 minutes than uncover and continue for another 15 minutes. Take out of oven and serve with a salad or whatever you fancy.

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