Homemade Salmon & Parmesan Cheese Lasagna

If you choose to make your own pasta dough (which I recommend), this recipe requires a pasta maker.

For the pasta dough:
Mix the flour and the eggs. Knead the mixture for 5 minutes. Pack the dough in some cling film and leave in the refrigerator for 20 minutes.

Cut the chilled dough into 100 gram sized pieces. Take one of the pieces and run it through #1 of the pasta maker, then fold it in two and run it again through #1. Repeat this if necessary (the purpose here is to widen the dough, because otherwise it would be very long and not very wide and it is not very practical). Then pass the dough through the #2 through #6 settings (or according to your pasta maker) in the same manner. If the dough sticks a little in the machine, flour it between passes through the machine. Set the noodles aside while you make the sauce.

For the béchamel:
Warm the milk in a saucepan or in the microwave. Keep the milk warm over low heat.

In another saucepan, melt the butter on low fire. Remove the butter from heat and add 40 grams of flour and mix. Put on low fire again, and the warm milk little by little, mixing well. Just make sure the mixture is smooth and homogeneous before adding additional milk. Continue this process until you’ve used all the milk. Then let cook 5 minutes more, while mixing well. Add 150 grams of Parmesan cheese, salt and pepper, mix. Then keep on low heat while you prepare the salmon.

Cook the salmon in a frying pan with the olive oil over medium high heat, 10 minutes on each side.

Assembly:
In a buttered dish, spread two spoonfuls of béchamel sauce (just so that the dough does not stick). Add a noodle layer, then add salmon, basil and a little parmesan cheese. Again, add a lasagna layer, then cover generously with béchamel. Continue the layers following a similar order until ingredients run out out. You should finish with béchamel sprinkled with Parmesan cheese.

Heat 20 minutes at 180°C until everything has cooked together and the cheese has melted.