What is the best way to store this lasagna?

Let the lasagna cool down completely, then store it in an airtight container in the fridge for up to 2 days. In the freezer, it will keep for up to 2 months.

Can I make this lasagna ahead of time?

Yes, very well even. You can fully assemble them and store them in the refrigerator. Then bake them just before serving.

Can I use frozen asparagus?

You can, but first let them thaw completely and pat them dry thoroughly. This will prevent the lasagna from releasing too much moisture.

Which cheese can I use instead of Emmental?

Gruyère, young cheese, or mozzarella also work very well. The main thing is to choose a cheese that melts nicely.

Can I make the sauce without mascarpone?

Yes, you can. You can substitute mascarpone with ricotta or cream cheese, but mascarpone will give you the richest and creamiest texture.

Salmon & Asparagus Lasagna from the Air Fryer

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45 minutes

•

Easy

I created this recipe together with Stephanie Planckaert for the Finish the Dish Challenge. Stephanie's favorite dish is simple and delicious: a beautiful piece of steamed salmon with asparagus. And I got to work with that! This is how this delicious lasagna with salmon and asparagus came about.

The combination was actually perfect, because salmon and asparagus are always a winner. I made it into a creamy lasagna and replaced the classic béchamel sauce with a creamy mascarpone and wild garlic sauce. I first bake the asparagus in the air fryer instead of steaming or boiling them, so they stay nice and crispy and don't get watery. Then I layer lasagna sheets, salmon and asparagus and let everything cook further in the air fryer. Comfort food with a fresh spring touch!

Ingredients

What do you need?

Quantity: 4P

Lasagna
700 g salmon fillet
1 bunch white asparagus
1 bunch green asparagus
1 teaspoon grated horseradish
1 tablespoon olive oil
Pepper
Salt
1 package lasagna sheets
80 g grated Emmental cheese

Mascarpone-wild garlic sauce
225 g mascarpone
250 ml cream
1 clove garlic
1 handful wild garlic
Pepper
Salt

700 g salmon fillet
1 bunch white asparagus
1 bunch green asparagus
1 teaspoon grated horseradish
1 tablespoon olive oil
Pepper
Salt
1 package lasagna sheets
80 g grated Emmental cheese

225 g mascarpone
250 ml cream
1 clove garlic
1 handful wild garlic
Pepper
Salt

Make it veggie!

If you want to make a vegetarian version, replace the salmon with grilled zucchini, mushrooms, and spinach, or with a vegetarian salmon substitute. The rest of the recipe remains identical. The creamy mascarpone-wild garlic sauce ensures the lasagna remains just as moist and full of flavour.

Preparation method

How do you make this?

Season the salmon fillet with pepper, salt, and grated horseradish. Drizzle with olive oil. Place the salmon in the air fryer and cook for 10 minutes at 185°C. If your appliance has a SteamFry or steam function, you can use it here.

Peel the white asparagus from just below the tip downwards and trim off the tough ends. For green asparagus, you only need to remove the tough bottom part. Mix them with a little olive oil, pepper, and salt.

Bake the asparagus for 10 minutes at 180°C in the air fryer until lightly roasted but still a bit firm.

Carefully pull the cooked salmon into large pieces. Cut the asparagus into pieces and set aside a few nice asparagus tips for garnish.

For the sauce, put the mascarpone, cream, garlic, wild garlic, pepper, and salt in a tall measuring cup. Blend until smooth with an immersion blender to a creamy sauce. If the sauce is very thick, let the cream come to room temperature first.

First, spread a layer of sauce in an oven dish or air fryer baking accessory. Layer with lasagna sheets, then asparagus, pieces of salmon, and sauce again. Repeat the layers until everything is used up.

Finish with a final layer of sauce and sprinkle with grated Emmentaler cheese.

Bake the lasagna for approximately 25 minutes at 185°C in the air fryer until the cheese is golden brown and the lasagna sheets are cooked through. Again, use a SteamFry or steam function if your appliance has one.

Garnish with the reserved asparagus tips, some extra sauce, and optionally some finely chopped wild garlic.

Tips

First bake the asparagus separately; this keeps them firmer and gives your lasagna much more flavor.
Don't have wild garlic? Then dill, chives, or a little bit of finely chopped spinach are also delicious.
Use fresh lasagna sheets if you want an extra creamy result.
Let the lasagna rest for 5 minutes after baking; it will slice much better.
Does your air fryer not have a steam function? This recipe also works perfectly fine with the regular bake setting.
Storage
In the refrigerator: Store the lasagna airtight in the refrigerator for up to 2 days.
In the freezer: You can freeze it for up to 2 months, preferably in portions.
Reheating: Reheat for 15 minutes in the air fryer or oven at 170°C, until everything is thoroughly hot.