LasagnaScandinavian-ItalianEasy

30-Minute Smoked Salmon and Dill Lasagna

Name: 30-Minute Smoked Salmon and Dill Lasagna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Scandinavian-Italian
Ingredients: 15 oz (425 g) whole-milk ricotta cheese, at room temperature; 4 oz (115 g) cream cheese, softened; ½ cup (12 g) fresh dill, finely chopped, finely chopped; ½ lemon (3 g) lemon, finely zested, finely zested; to taste freshly ground black pepper; 8 oz (225 g) smoked salmon, thinly sliced, thinly sliced into bite-sized pieces; 9 noodles (200 g) no-boil lasagna noodles; 2 cups (200 g) whole milk mozzarella cheese, shredded, shredded; ½ cup (50 g) Parmigiano-Reggiano, finely grated, finely grated; 2 tablespoons (18 g) nonpareil capers, drained, drained (optional); ¾ cup (180 ml) fish or vegetable stock, room temperature

From the MyKitchenBank Kitchen

A quick, elegant lasagna that layers creamy dill-infused ricotta, smoked salmon, and melted mozzarella without precooking the noodles. The pasta softens during a brief bake while the delicate salmon flavors stay fresh and intact. Perfect for weeknight dinners or entertaining when you need something sophisticated but speedy.

Prep: 15 min
Cook: 20 min
Wait: 25 min
Total: 1 hr
Makes: One 9×13-inch (23×33 cm) lasagna (4 servings)

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Ingredients

4 servings

For the cream layer
15 oz (425 g) whole-milk ricotta cheese, at room temperature
4 oz (115 g) cream cheese, softened
½ cup (12 g) fresh dill, finely chopped, finely chopped
½ lemon (3 g) lemon, finely zested, finely zested
to taste freshly ground black pepper
For the layers
8 oz (225 g) smoked salmon, thinly sliced, thinly sliced into bite-sized pieces
9 noodles (200 g) no-boil lasagna noodles
2 cups (200 g) whole milk mozzarella cheese, shredded, shredded
½ cup (50 g) Parmigiano-Reggiano, finely grated, finely grated
2 tablespoons (18 g) nonpareil capers, drained, drained (optional)
¾ cup (180 ml) fish or vegetable stock, room temperature

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large mixing bowl
Small mixing bowl
Cheese grater (for lemon zest)
Measuring cups and spoons
Knife for cutting salmon

Steps

Before you start

Preheat oven to 400°F (200°C)
Have all ingredients prepped and ready before assembly—lasagna assembly moves quickly
Use no-boil lasagna noodles so they soften during baking without a separate cooking step

1
Mix cream base
- In a large mixing bowl, combine ricotta, cream cheese, fresh dill, and lemon zest.
- Stir until smooth and creamy, about 1 minute.
- Season generously with black pepper.
- The mixture should be spreadable but not too thick.
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Ready when: Mixture is smooth and evenly combined with no visible cream cheese lumps
Tip: Soften the cream cheese at room temperature for at least 30 minutes before mixing to avoid lumps that won't blend into the ricotta.
2
Prepare smoked salmon
- Cut the smoked salmon into bite-sized pieces, roughly ½ to ¾ inch.
- If using capers, drain them well on paper towels to remove excess brine.
- Set both aside.
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Ready when: Salmon is cut into roughly uniform pieces
Tip: Don't cut the salmon too small or it will lose its delicate texture and become mushy during baking.
3
Layer one: spread cream and noodles
- Spread one-third of the dill cream mixture (about ⅔ cup or 160 ml) onto the bottom of a 9×13-inch (23×33 cm) baking dish in an even layer.
- Arrange 3 no-boil noodles over the cream in a single layer, breaking them to fit if needed.
- They can overlap slightly.
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Ready when: Noodles are flat and covering the cream layer
Tip: Use an offset spatula or the back of a spoon to spread the cream evenly so the noodles don't sink into bare spots.
4
Layer two: salmon and cheese
- Distribute half of the smoked salmon pieces (about 4 oz or 115 g) evenly over the noodles.
- Sprinkle one-third of the shredded mozzarella (about ⅔ cup or 65 g) and one-third of the grated Parmesan (about 2.5 tablespoons or 17 g) over the salmon.
- If using capers, scatter one-third of them (about 2 teaspoons) over the cheese.
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Ready when: Salmon and cheese are distributed evenly across the noodle layer
Tip: Spread the salmon in a single layer without overlapping too much so it distributes the delicate flavor throughout the lasagna.
5
Layer three: noodles and cream
- Arrange 3 more no-boil noodles over the cheese layer.
- Spread one-third of the remaining dill cream (about ⅔ cup or 160 ml) over these noodles in an even layer.
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Ready when: Cream is spread evenly over the noodles
6
Layer four: second salmon and cheese
- Distribute the remaining smoked salmon (about 4 oz or 115 g) over the cream.
- Sprinkle another third of the mozzarella (about ⅔ cup or 65 g) and another third of the Parmesan (about 2.5 tablespoons or 17 g).
- Add another third of the capers if using.
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Ready when: Second salmon and cheese layers are distributed evenly
7
Layer five: final noodles and cream
- Place the final 3 no-boil noodles on top.
- Spread the remaining dill cream (about ⅔ cup or 160 ml) over the noodles, spreading it right to the edges so the top noodles absorb moisture during baking.
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Ready when: Cream is spread evenly from edge to edge over the final noodles
8
Pour stock and top with cheese
- Pour the room-temperature fish or vegetable stock around the edges and over the top of the lasagna, distributing it as evenly as possible.
- This liquid will be absorbed by the noodles as they soften during baking.
- Sprinkle the remaining mozzarella (about ⅔ cup or 65 g) and remaining Parmesan (about 2.5 tablespoons or 17 g) over the top.
- Scatter the final handful of capers if using.
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Ready when: Stock is distributed throughout, cheese covers the top
Tip: Use room-temperature or slightly warm stock so it doesn't shock the delicate salmon or cool the lasagna before it enters the oven.
9
Bake until noodles softenOven 400°F / 205°C
- Place the lasagna in the preheated 400°F (200°C) oven on the middle rack.
- Bake for 18–20 minutes.
- The top should be golden and bubbling at the edges, and a fork inserted into the center should meet gentle resistance from softened (not crunchy) noodles.
- The mozzarella on top will be melted and lightly browned.
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Ready when: Top is golden brown and bubbling; noodles are softened throughout; cheese is melted
Tip: Don't overbake or the smoked salmon will dry out and become tough. The noodles should be tender but not mushy.
10
Rest before serving
- Remove the lasagna from the oven and let it rest at room temperature for 5 minutes.
- This allows the layers to set slightly so they hold together when portioned without releasing too much liquid.
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Ready when: Bubbling at the edges has subsided slightly
Tip: Cutting into lasagna that's still piping hot will cause it to fall apart; the 5-minute rest is essential for clean servings.
11
Cut and serve
- Using a sharp knife dipped in hot water (and wiped between cuts), cut the lasagna into 4 equal portions.
- A gentle sawing motion works better than pressing down, which can compress the layers.
- Serve immediately on warm plates.
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Ready when: Lasagna is cut into 4 clean portions
Tip: Dipping the knife in hot water helps it glide through without dragging the cheese and cream, keeping layers intact.

Good to know

Tips

No-boil noodles are essential for this 30-minute timeline. Regular lasagna noodles require boiling and cooling, which adds 15 minutes. If you only have regular noodles, boil them first, cool on parchment, and add 5 extra minutes to the final bake time.
Keep all ingredients at room temperature before assembly so the lasagna bakes evenly. Cold cream cheese lumps or cold stock will extend baking time and dry out the salmon.
The smoked salmon cooks very quickly and can become dry if the lasagna bakes too long. Stick to 18–20 minutes; if the noodles aren't quite soft enough, cover with foil and bake 2 more minutes rather than leaving it exposed.
For a richer dish, stir 2 tablespoons of mascarpone or crème fraîche into the dill cream base. For a lighter version, replace half the ricotta with Greek yogurt (use 7.5 oz or 213 g ricotta + 7.5 oz or 213 g yogurt).

Make ahead

Assemble the unbaked lasagna up to 4 hours ahead. Cover with plastic wrap and refrigerate. Add 3–5 extra minutes to the bake time if baking straight from the fridge. Do not freeze raw lasagna, as the smoked salmon will degrade in texture and flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 12–15 minutes, covered with foil to prevent the top from burning, until warmed through. Do not reheat in the microwave, as it will make the noodles tough and the salmon dry.

Substitutions

whole-milk ricotta cheese, at room temperature → Mascarpone or whipped cream cheese. Mascarpone will be richer and slightly sweeter; use the same weight. Whipped cream cheese is lighter—use only 12 oz (340 g) and whip briefly to incorporate air.
fresh dill, finely chopped → Fresh tarragon, chives, or parsley. Use the same amount. Tarragon is slightly licorice-flavored and elegant; chives and parsley are milder and more neutral.
fish or vegetable stock, room temperature → Chicken stock or vegetable stock. Fish stock is ideal for pairing with salmon, but chicken or vegetable stock works if you don't have it on hand. Alternatively, use a mixture of 50% white wine and 50% water (180 ml total).
smoked salmon, thinly sliced → Gravlax or cured wild salmon. Use the same weight. Both offer similar delicate texture and briny flavor, though gravlax is less smoky. Avoid hot-smoked or heavily cured salmon, which will overpower the dish.