Fresh Lasagna With Smoked Salmon and Basil

We are always up for a lovely, fresh lasagna. We filled our homemade pasta dough with delicious flavors both from the lake and the garden.



For 4 servings

Pasta dough
½ batch of pasta dough according to basic recipe


200 g smoked salmon in slices
70 g of baby spinach
olive oil
1 dl grated aged cheese
herb oil (see recipe here: Soup with cheese tortellini)
flake salt and freshly ground black pepper


Make the pasta dough according to the basic recipe. Roll out the dough and take out small rounds using a measure or glass, about 10 centimeters in diameter. Cook them al dente for about 3-4 minutes. 

Pour in colander and drop in some olive oil so that they do not stick together. 

Fry the spinach very quickly in a little oil. 

Wrap three pasta rounds per serving with salmon, spinach, cheese and herb oil. Salt and pepper and serve immediately. This lasagna should not bake in the oven but be put together just before serving!

click for recipe
Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
read more
Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
read more
MORE FROM Food & Wine