Equipment
Ingredients
salmon and greens filling
- 600 g salmon fillet, skinless, pin-boned, cut into 2 cm cubes
- 250 g lacinato kale, washed, thick stems discarded, leaves coarsely sliced
- 3 garlic, peeled and finely minced
- 20 ml olive oil
- 15 g fresh dill, finely chopped
- 5 g lemon zest, finely grated
cheese sauce and pasta assembly
- 60 g unsalted butter
- 60 g all-purpose flour
- 850 ml whole milk, room temperature
- 160 g fontina cheese, coarsely grated
- 60 g parmigiano-reggiano cheese, finely grated
- 6 g fine sea salt
- 2 g black pepper, freshly ground
- 1 g ground nutmeg
- 250 g lasagne sheets, oven-ready dry or fresh sheets
fresh green salad
- 150 g mixed salad greens, washed and spun dry
- 100 g english cucumber, thinly sliced into half-moons
- 50 g red radishes, trimmed and thinly sliced into rounds
- 30 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 2 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 763 kcal
- Protein
- 47 g
- Carbohydrates
- 52 g
- Fat
- 42 g
- Fiber
- 4 g
- Sodium
- 1013 mg
- Saturated Fat
- 16 g
- Potassium
- 1014 mg
- Calcium
- 577 mg
- Iron
- 2.4 mg
- Magnesium
- 74 mg
- Phosphorus
- 671 mg
- Zinc
- 2.7 mg
- Vitamin C
- 48 mg
- Water
- 240 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190C (375F) with a rack positioned in the center.
Use a chef's knife and cutting board to strip tough stems from the kale and coarsely chop the leaves; remove any pin bones and skin from the salmon and dice the flesh into 2 cm cubes.
Heat 20 ml olive oil in a large skillet over medium heat, add minced garlic and sliced kale, and sauté for 4 to 5 minutes until completely wilted and any released liquid evaporates.
Melt 60g unsalted butter in a medium saucepan set over medium heat.
Whisk 60g all-purpose flour into the melted butter and cook, whisking continuously, for 2 minutes to cook out raw flour flavor.
Gradually whisk in 850 ml room-temperature whole milk in a steady stream, bring to a gentle simmer over medium heat, and whisk constantly for 5 minutes until thickened.
Remove the saucepan from heat, then stir in 160g grated Fontina, 40g Parmigiano-Reggiano, 6g fine sea salt, 2g black pepper, and 1g ground nutmeg using a wooden spoon until completely smooth.
Spread 150 ml of cheese sauce across the bottom of the baking dish, lay down 3 to 4 pasta sheets, scatter one-third of the cooked kale, one-third of the raw diced salmon, a sprinkle of fresh dill and lemon zest, and ladle another 150 ml sauce over top; repeat for two more layers, finishing with a final layer of pasta sheets, the remaining cheese sauce, and the reserved 20g grated Parmigiano-Reggiano.
Cover the baking dish tightly with aluminum foil and bake at 190C (375F) for 25 minutes.
Carefully remove the aluminum foil and continue baking at 190C (375F) for 15 minutes until golden brown, bubbling at the edges, and the internal temperature reaches at least 63C (145F) measured in the center with an instant-read digital thermometer.
Transfer the baking dish to a wire rack or heatproof counter and rest for 10 minutes at room temperature so the layers firm up.
Whisk 30 ml extra virgin olive oil, 15 ml fresh lemon juice, and 2g flaky sea salt in a small mixing bowl until completely emulsified.
Place mixed salad greens, sliced cucumber, and sliced radishes into a large salad bowl, drizzle with the lemon vinaigrette, and toss gently to coat.
Cut the rested lasagne into 6 equal portions using a sharp chef's knife.
Transfer each warm lasagne portion onto dinner plates and serve alongside a mound of the dressed green salad.
Chef's Notes
- Raw salmon cubes cook directly within the layers during the 40-minute bake, bathing in the Mornay sauce to stay intensely succulent and tender.
- Lacinato or Tuscan kale is ideal because of its robust structure and earthy flavor, which balances the richness of the Fontina and buttery salmon.
- Using room-temperature or warmed milk when building the béchamel base avoids thermal shock to the roux, preventing stubborn lumps.
- Dress the crisp salad only seconds before plating to preserve the crunch of the cucumbers, radishes, and delicate greens against the warm, rich pasta.
Storage
Refrigerator: 3 days — Store in an airtight container at or below 4C (40F). Cool and refrigerate leftovers within 2 hours of baking.
Freezer: 2 months — Wrap individual portions tightly in parchment paper and foil; thaw completely in the refrigerator overnight before reheating.
Reheating: Reheat portions in an oven preheated to 175C (350F) covered with foil, or in a microwave, until the internal temperature reaches 74C (165F) as verified with a digital food thermometer.
Troubleshooting
Lasagne collapses into a soupy puddle when sliced
Cause: The kale was not cooked until dry before assembly, or the casserole was sliced straight out of the oven without resting.
Fix: Allow the uncut portion of the dish to rest an extra 10 minutes at room temperature before cutting further slices.
Prevention: Ensure all pan moisture is fully evaporated from the sautéed kale, and allow the hot lasagne to rest a full 10 minutes to permit the starches and melted cheeses to settle.
Mornay sauce is grainy and separated
Cause: The grated cheese was stirred into boiling sauce over active heat, overheating dairy proteins and breaking the emulsion.
Fix: Vigorously whisk in 30 ml of hot whole milk or warm water off heat to bring the broken sauce back together.
Prevention: Always take the saucepan completely off heat before stirring in the grated cheeses.
Salmon tastes dry or stringy
Cause: The dish remained in the oven past the required safe internal temperature of 63C (145F).
Fix: Cannot be fixed once salmon is overcooked; drizzle individual portions with a little warm melted butter or extra virgin olive oil before plating.
Prevention: Rely on an instant-read probe thermometer inserted into the center rather than clock time alone, removing the foil strictly for 15 minutes of browning.
Cultural Context
Originating in Emilia-Romagna, traditional Italian lasagne al forno relies on slow-simmered meat ragu and creamy bechamel. Coastal and modern Northern Italian kitchens adapted this timeless baked pasta format to showcase fresh seafood like salmon paired with hearty regional winter greens such as cavolo nero. This lighter, pescatarian variation celebrates balance by matching the decadent creaminess of Mornay sauce with the brightness of citrus and crisp garden greens.
