Salmon Lasagna

Adapted by
Yield: 20 servings


Pasta Dough
3 cups all-purpose flour
3 eggs
1 yolk
2 tablespoons salt
2 tablespoons milk
1 tablespoon olive oil
Salmon Lasagna
2 green zucchini
2 yellow squash
2 turnips
4 pounds salmon scraps
4 cups crushed tomatoes
To Assemble and Serve
2 tablespoons lemon zest
1 tablespoon chopped rosemary
1 cup chopped parsley
4 cups ricotta


For the Pasta Dough:
Put the flour, eggs, yolk, salt, milk, and olive oil in a stand mixer with a paddle attachment and mix for about 10 minutes until a smooth dough forms. Rest the dough for 2 hours, then roll out and blanch.

For the Salmon Lasagna:
Thinly slice all the vegetables and steam for about 2 minutes. Sear the salmon to a golden brown color. Layer the pasta dough, placing the vegetables, tomatoes, and salmon in between the layers. Bake in a 300°F oven for 12 minuntes; press the lasagna overnight.

To Assemble and Serve:
Combine the lemon zest, rosemary, parsley, and ricotta. Cut the Salmon Lasagna into portions and top with a quenelle of the ricotta.