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

1 HR 10 MIN

Cornflour

2 tbsp (cornstarch)

Milk

900 ml

Butter

60 g

Gorgonzola cheese

125 g, crumbled

Asparagus

175 g

Tomatoes

6 -8 cherry, diced

Lasagna sheets

225 g, dried, gluten free

Salmon

700 g, skinless, fillet, cut into chunks

Salt

Pepper

black, freshly ground

Parmesan cheese

50 g, grated

Basil

leaves

Preparation

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