Smoked Salmon Lasagne Lasagna Rolls
Elevate your pasta night with these indulgent Smoked Salmon Lasagne Lasagna Rolls, a modern twist on a classic favorite. Perfectly cooked lasagna noodles are filled with a creamy ricotta, cream cheese, and Parmesan mixture, brightened with fresh dill and zesty lemon. Generous layers of delicate smoked salmon add a luxurious, savory touch to every bite. Rolled and nestled in a velvety garlic cream sauce, these rolls are topped with melty mozzarella for the ultimate golden, bubbling finish. An impressive yet approachable dish, this recipe is ideal for dinner parties or an elegant weeknight meal, offering a delightful balance of rich and fresh flavors. Ready in just over an hour, these lasagna rolls promise to be a standout centerpiece for your table.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 250 grams Smoked salmon
- 1 cup Ricotta cheese
- 0.5 cup Cream cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Heavy cream
- 1 cup Mozzarella cheese, shredded
- 1 tablespoon Unsalted butter
- 1 tablespoon All-purpose flour
- 1 cup Milk
- 1 teaspoon Garlic, minced
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to cool slightly.
In a large bowl, combine the ricotta cheese, cream cheese, Parmesan, dill, lemon zest, salt, and pepper. Mix until smooth and well combined.
Lay out each lasagna sheet on a clean surface. Spread about 2 tablespoons of the ricotta filling evenly over the entire sheet of pasta.
Top the ricotta filling with small pieces of smoked salmon, spreading them evenly across the sheet.
Carefully roll up each lasagna noodle from one end to the other, creating a tight spiral. Place each roll seam-side down in the prepared baking dish.
In a small saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook for 1 minute, then gradually whisk in the milk and garlic. Cook until the mixture thickens, about 4 minutes.
Remove the saucepan from heat and stir in the heavy cream. Pour this creamy sauce over the lasagna rolls in the baking dish.
Sprinkle the shredded mozzarella evenly over the top of the rolls.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with additional dill if desired. Enjoy!
Nutrition Facts
Calories |
5380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 6195 mg | 269% | |
| Total Carbohydrate | 540.0 g | 196% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.9 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 38.4 mcg | 192% | |
| Calcium | 2356 mg | 181% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2820 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
