Salmon And Broccoli Lasagna – a delicious recipe with mascarpone cheese, ricotta cheese, cream, dill, lemon juice, salmon fillet. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350*F.
2
Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
3
Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
4
Drain again.
5
Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
6
Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
7
Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
8
Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
9
Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.
756
kcal
Calories
38
g
Fat
55
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (250 g) container mascarpone cheese, 1 (250 g) container ricotta cheese, 1 (284 ml) carton single cream, 3 tablespoons chopped dill, and more.
Yes, Salmon And Broccoli Lasagna falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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