Open Lasagna with Sautéed Vegetables, White Wine Sauce, and Wild Salmon
This open lasagna is a fresh twist on the classic: tender lasagna sheets, warm vegetables, and a creamy white wine sauce, finished with slices of smoked wild salmon. It comes together quickly and is perfect for a little moment of indulgence.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the red onion and pressed garlic and cook for 2–3 minutes, until the onion turns translucent. Add the halved tomatoes, season with pepper and salt, and cook for 8–10 minutes until they soften and begin to caramelize slightly.
Add the spinach to the pan and let it wilt while stirring. Stir in the chopped artichoke hearts and season with pepper and a little more salt if needed. Turn off the heat and cover until ready to use.
For the sauce, melt the butter in a saucepan. Add the crushed garlic and cook briefly until fragrant. Sprinkle in the flour and stir for 1 minute. Pour in the white wine, stir well, and let it simmer gently for 4 minutes to reduce.
Add the broth and let it simmer again for 5 minutes. Remove the garlic, add the cream, and let the sauce reduce for 5–8 minutes until lightly thickened. Stir in the parsley and season with pepper and a pinch of salt if needed. Keep warm.
Cook the lasagna sheets in a large pot of boiling salted water until done (about 4–5 minutes, check package instructions). Drain them on a greased or lightly oiled tray so they don’t stick together.
Spoon some white wine sauce onto each plate and place a lasagna sheet on top. Add a generous spoonful of the vegetable filling. Repeat these two steps.
Place a third lasagna sheet on top and arrange the slices of smoked salmon over it. Spoon a little more sauce around and over the salmon. Garnish with fresh basil and serve immediately.
