Follow this fish recipe by Dominique Rizzo for an indulgent twist on a traditional lasagna dish


  • 600 grams Atlantic salmon

  • 15 ml oil

  • 2 medium carrot, diced

  • 2 big stalk celery, diced

  • 1 medium size onion ( preferably the tender white variety), diced

  • salt and pepper

  • 375ml fish stock

  • 250 gram mascarpone cheese

  • 3 egg yolks

  • 1 egg

  • Zest of 1 lemon

  • 1 cup parmesan grated

  • 1 cup Italian parsley leaves chopped

  • ½ cup grated parmesan, extra


  • 1.

    Heat a large fry pan with a lid and add in the oil. Add in all the vegetables, and cook for a couple of minutes, push the vegetable to the side of the pan and lightly fry the salmon for a couple of minutes, pour in the stock and cover the pan with a lid. Bring the pan to a light simmer and cook for 3 – 4 minutes or until the salmon is just cooked through. Remove the salmon onto a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed, smash the vegetable with a fork until finely diced.

  • 2.

    Break up all the salmon flesh and mix with the vegetables. Whisk the mascarpone with the egg yolks, the egg and season with salt, pepper, lemon zest and parmesan. This should make a slightly thick paste.

  • 3.

    Before you start layering the lasagne, put one spoon of fish stock (or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this) into bottom of dish to make the lasagne moist.

  • 4.

    Layer lasagne sheets with the vegetable, salmon, mascarpone and keep on doing this till all the mixture is used. Put some vegetable or fish liquid over the top. This lasagna should not be too high, just 3 layers. It should be an 'elegant' not a bulky dish.

  • 5.

    Set oven at 200°C and let the lasagne warm through gently for about 12 minutes.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 587kj
  • Fat Total 42g
  • Saturated Fat 18g
  • Protein 40g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 870mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by AggReport
LASAGNE SHEETS. What lasagne sheets. No mention of one of the key ingredients in the list. Have noticed this before in recipes on this site.
Posted by Margot24Report
I cooked this recipe last night for my man for Valentine's Day and it was DELICIOUS! The best recipe I have cooked in ages. Yum yum YUM.

The only thing is that the lasagna sheets are left off the ingredients list, and the instructions forget to mention that you sprinkle the other portion of parmesan cheese over the top before you pop it in the oven.
Posted by Report
The title says Lasagne.