Date: 13 May 2015 Author: Jacqui Categories: Food, Main Dishes, Pastas, Starters & Soups 0


A variation on the usual meat lasagne.  This version is made with smoked salmon, asparagus and Burrata* which make it perfect for the summer months.  It takes less time to make than the traditional lasagna as you do not need to make any ragu.  The white sauce is made with rice flour and then this is combined with blended asparagus to give it a wonderful taste and colour.

I have used Agluten Ready-To-Use Lasagna Sheets.  I was very happy with the result as it had no gluten free after taste!


(serves 4)

  • Agluten Gluten Free Lasagna Sheets
  • 300g Smoked Salmon Slices
  • 350g Burrata
  • 1 bunch of Fresh Asparagus Spears
  • Grated Parmesan Cheese

Ingredients for Besciamella (White Sauce)

  • 50g rice flour
  • 500 ml milk
  • 50g butter
  • Pinch of salt
  • Grated Nutmeg
  • 1/2 cup Parmesan Cheese


Start by preparing the Besciamella. Bring the milk to a boil in a sauce pan.

In the meantime, melt the butter and add the rice flour. Keep stirring. Add the milk and whisk continuously until smooth for about two minutes. Add the salt and a grating of nutmeg. Add the grated Parmesan cheese. If you feel it is too thick, add some more milk.

Slice up the Burrata. Set aside.

Prepare the asparagus by chopping off the tough ends. Discard. Cut off also about 1/3 from the bottom of each spear. Bring some salted water to the boil and add the asparagus spears and the cut off bottom parts. Boil for approximately 5 minutes. Drain, leave to cool slightly. Slice each spear in half lengthwise and set aside. Place the chopped ends in a blender, add some white sauce and process till smooth. Add this to the rest of the Besciamella, stirring it in.

Preheat the oven to 190C.

Pour some besciamella at the bottom of an oven dish. Place lasagne sheets on top. Start layering, by first putting the smoked salmon slices, followed by the halved asparagus spears, cover with more white sauce, put slices of Burrata and finish off with a sprinkling of Parmesan Cheese.  Place more lasagne sheets on top, covering them with white sauce.  Repeat the process, finishing with the white sauce on top of the layer of lasagne sheets.  Sprinkle the top with extra Parmesan Cheese.

Place in the oven and bake for about half an hour or until the top starts to turn golden.  Leave to cool down slightly before slicing.


*Burrata is a fresh Italian cheese made from mozzarella and cream.  The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

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