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Laxagna
Created by: Howcan Team
Ingredients
- 12 lasagna noodles
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh dill
- 8 ounces smoked salmon, flaked
- 1/2 cup chopped green onions
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain and rinse with cold water.
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually whisk in the milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, stirring constantly. Stir in mozzarella and 1/4 cup Parmesan. Continue to cook and stir until the cheese is melted and the sauce is thickened.
- Remove from heat and stir in the dill. Layer 4 noodles in the bottom of the prepared baking dish. Spread half the salmon over the noodles. Spread half the green onions over the salmon. Spread half the sauce over the onions. Repeat layers, ending with sauce. Sprinkle with 1/4 cup Parmesan cheese.
- Bake for 35 to 40 minutes, or until the top is golden and the sauce is bubbly. Let stand for 10 minutes before serving.
Laxagna, a popular Italian dish, has a rich history dating back to ancient Rome. Traditionally made with layers of pasta, creamy béchamel sauce, savory meat, and tangy tomato sauce, it has evolved over centuries. Renowned chefs like Lidia Bastianich and Mario Batali have popularized their own versions, adding unique twists to the classic recipe. In Italy, Emilia-Romagna is celebrated for its authentic laxagna, while in the US, New York's Little Italy and Chicago's Italian neighborhoods are known for serving exceptional versions. The key to a perfect laxagna lies in the quality of ingredients, especially the homemade pasta and rich, flavorful sauces.
75 min
8
420 calories
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