LasagnaScandinavianMedium

Air Fryer Crispy Smoked Salmon and Leek Lasagna

Name: Air Fryer Crispy Smoked Salmon and Leek Lasagna
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 3 medium (450 g) leeks (white and light green parts only), white and light green parts only, halved lengthwise, then sliced into 1/2-inch (1 cm) half-moons, rinsed thoroughly; 2 tablespoons (28 g) unsalted butter; 8 ounces (225 g) smoked salmon (premium quality), cut into bite-sized pieces (about 1 inch or 2.5 cm); 8 ounces (225 g) cream cheese, room temperature; 3 tablespoons (9 g) fresh dill, finely chopped; ½ lemon (1 piece) lemon, zested (about 1 teaspoon or 5 ml, skip the white pith); 2 whole large eggs; ½ cup (120 ml) whole milk; to taste kosher salt; to taste freshly ground black pepper; 3 sheets fresh or no-boil lasagna sheets, if fresh, cook according to package directions, then lay flat on clean kitchen towel; if no-boil, use dry; ¾ cup (75 g) Gruyère cheese (or Emmental), finely grated or shredded; ½ tablespoon (7 g) unsalted butter, melted (for brushing the top)

From the MyKitchenBank Kitchen

A Scandinavian-inspired lasagna that layers tender leeks caramelized until sweet and buttery, premium smoked salmon, and a silky dill-infused cream cheese filling, all bound with a light egg custard and finished in the air fryer until the top is golden and crispy. This elegant dish is lighter than traditional baked lasagna yet deeply satisfying, with bright Nordic flavors that make it perfect for a special dinner.

Prep: 25 min
Cook: 28 min
Wait: 15 min
Total: 1 hr 8 min
Makes: One 7×5-inch (18×13 cm) lasagna, 4 generous servings

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Ingredients

4 servings

3 medium (450 g) leeks (white and light green parts only), white and light green parts only, halved lengthwise, then sliced into 1/2-inch (1 cm) half-moons, rinsed thoroughly
2 tablespoons (28 g) unsalted butter
8 ounces (225 g) smoked salmon (premium quality), cut into bite-sized pieces (about 1 inch or 2.5 cm)
8 ounces (225 g) cream cheese, room temperature
3 tablespoons (9 g) fresh dill, finely chopped
½ lemon (1 piece) lemon, zested (about 1 teaspoon or 5 ml, skip the white pith)
2 whole large eggs
½ cup (120 ml) whole milk
to taste kosher salt
to taste freshly ground black pepper
3 sheets fresh or no-boil lasagna sheets, if fresh, cook according to package directions, then lay flat on clean kitchen towel; if no-boil, use dry
¾ cup (75 g) Gruyère cheese (or Emmental), finely grated or shredded
½ tablespoon (7 g) unsalted butter, melted (for brushing the top)

Equipment (5)

Air fryer (6-quart or larger)
7×5-inch (18×13 cm) ceramic or aluminum pan that fits inside the air fryer
Large skillet or wide pan (12-inch or 30 cm)
Medium bowl
Small bowl

Steps

Before you start

Read the recipe to understand the layering structure—you'll need 3 pasta sheets and strategic layering to fit the 7×5-inch air fryer pan
Preheat your air fryer to 350°F (175°C) for 3 minutes
Have all components ready before assembly: caramelized leeks, sliced salmon, and the cream cheese mixture

1
Caramelize the leeks
- Heat 2 tablespoons (28 g) butter in a large skillet over medium heat.
- Add the prepared leeks (about 450 g) with a pinch of salt.
- Cook, stirring frequently, for 12–15 minutes until the leeks are very soft, translucent, and golden at the edges.
- The natural sugars will emerge and the leeks should smell sweet and fragrant.
- Taste and adjust seasoning.
- Remove to a plate to cool slightly.
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Ready when: Leeks are soft, translucent, and golden at the edges; smell fragrant and sweet
Tip: Stir frequently to prevent sticking and to ensure even caramelization. Don't rush this step—proper caramelization brings out the leeks' sweetness and is essential to the dish's flavor.
2
Make the cream cheese filling
- In a medium bowl, whisk together the room-temperature cream cheese (8 oz or 225 g), fresh chopped dill (3 tablespoons or 9 g), lemon zest (about 1 teaspoon or 5 ml), and a few grinds of black pepper until smooth and well combined.
- The mixture should be creamy and vibrant green flecks of dill should be visible throughout.
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Ready when: Cream cheese is smooth, creamy, and flecked with dill
Tip: Ensure the cream cheese is at room temperature so it mixes smoothly without lumps. Cold cream cheese will be difficult to spread evenly.
3
Prepare the custard
- In a small bowl, whisk together 2 large eggs and 0.5 cup (120 ml) whole milk until well combined.
- Season lightly with a small pinch of kosher salt and a grind or two of black pepper.
- This custard will bind the layers together and set in the air fryer.
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Ready when: Eggs and milk are fully incorporated and no streaks remain
Tip: Don't over-salt the custard—the smoked salmon is already salty, so season gently.
4
Assemble the first layer
- Place a 7×5-inch (18×13 cm) ceramic or aluminum pan in front of you.
- Lay 1 lasagna sheet on the bottom, breaking it to fit if necessary.
- Spread about 1/3 of the cream cheese mixture over the sheet.
- Distribute about 1/3 of the caramelized leeks evenly over the cream cheese.
- Scatter about 1/3 of the smoked salmon pieces (roughly 2.5 oz or 75 g) over the leeks.
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Ready when: Layer is evenly distributed with no gaps
Tip: If using fresh lasagna sheets that are still soft, handle them gently. If using no-boil sheets and they seem brittle, you can dip them very briefly in warm water to soften them slightly.
5
Assemble the second layer
- Lay the second lasagna sheet over the first layer.
- Repeat: spread 1/3 of the remaining cream cheese mixture, distribute 1/3 of the leeks, and scatter 1/3 of the smoked salmon (another 2.5 oz or 75 g) over it.
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Ready when: Second layer is complete and evenly distributed
Tip: Compress gently between layers so the ingredients are somewhat compacted and the lasagna doesn't fall apart when serving.
6
Assemble the third layer
- Lay the third and final lasagna sheet on top.
- Spread the remaining cream cheese mixture (about 2.5 oz or 70 g) over it, then top with the remaining caramelized leeks and the final portion of smoked salmon (about 2.5 oz or 75 g).
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Ready when: All three layers are stacked and topped with salmon and leeks
Tip: Save a small handful of the most attractive salmon pieces for the very top to ensure a beautiful presentation.
7
Pour the custard
- Carefully pour the egg and milk custard (about 120 ml total) evenly over the top layer, allowing it to seep down between the layers.
- The custard should just lightly coat the top—don't overflow the pan.
- Sprinkle the grated Gruyère cheese (about 75 g) evenly over the top.
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Ready when: Custard is distributed and cheese covers the top
Tip: Pour the custard slowly and evenly so it penetrates all layers. Too much liquid will make the lasagna soggy; too little will make it dry.
8
Brush and prepare for air frying
- Brush the top of the lasagna lightly with 0.5 tablespoon (7 g) melted butter.
- This will help the Gruyère and any exposed pasta edges crisp and brown beautifully in the air fryer.
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Ready when: Top is lightly glossed with melted butter
Tip: Don't oversaturate—a light brush is all you need. The goal is a thin golden crust, not greasiness.
9
Air fry the lasagnaOven 350°F / 175°C
- Place the pan carefully into the preheated 350°F (175°C) air fryer.
- Cook for 18–22 minutes.
- The top should turn golden brown, and the edges should be bubbling slightly around the sides.
- Check at 18 minutes by looking through the air fryer basket or opening the drawer gently.
- The cheese should be melted and lightly browned, and the pasta should feel tender when a fork pierces it.
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Ready when: Top is golden brown, edges bubble gently, cheese is melted and lightly browned, pasta is tender throughout
Tip: Air fryer cooking times can vary by model. If the top is browning too fast before the inside is cooked, lower the temperature to 325°F (163°C) and add 5 minutes. If it's not browning enough, raise to 375°F (190°C).
10
Rest and serve
- Carefully remove the hot pan from the air fryer using tongs or oven mitts.
- Let the lasagna rest at room temperature for 10–15 minutes.
- This allows the custard to firm up slightly and makes it much easier to cut and serve clean slices without everything sliding apart.
- Garnish with a small sprinkle of fresh dill if desired.
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Ready when: Lasagna is warm but no longer steaming, and a fork inserted in the center comes out with little resistance
Tip: Don't skip the rest period. It's the key to serving neat, intact slices rather than a collapsed pile. Serve immediately while still warm.

Good to know

Tips

Air fryer models vary significantly in temperature accuracy and airflow intensity. The first time you make this, check the lasagna at 16 minutes to learn your particular fryer's behavior.
The smoked salmon is already salty and cured, so be conservative with added salt in the custard and cream cheese filling. Taste as you go.
For the most elegant presentation, cut clean slices using a sharp, wet knife, wiping the blade between cuts. A bench scraper or thin offset spatula helps lift slices without breaking them.
This dish is best served warm but not piping hot, when the custard is set but the flavors are still vibrant. Serve with a simple green salad dressed with lemon vinaigrette and a chilled dry white wine like Sauvignon Blanc or Albariño.

Make ahead

You can caramelize the leeks up to 2 days ahead and refrigerate them in an airtight container. You can also prepare the cream cheese mixture and the custard up to 1 day in advance. Assemble the lasagna in its pan up to 4 hours before cooking, cover with plastic wrap, and refrigerate. Add 2–3 minutes to the air fry time if cooking straight from the refrigerator.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place a slice on a plate, cover loosely with a damp paper towel, and microwave at 50% power for 1–2 minutes until warmed through, or reheat in a 325°F (163°C) oven for 8–10 minutes. Do not freeze the assembled raw lasagna, as the custard texture will degrade; however, you may freeze cooked leftovers for up to 1 month in an airtight container, thawing overnight in the refrigerator before reheating.

Substitutions

Gruyère cheese (or Emmental) → Emmental, Jarlsberg, or Comté cheese. Any mildly nutty, melting cheese works. Avoid very hard or sharp varieties as they can overpower the delicate salmon and dill.
fresh dill → 1 tablespoon (3 g) fresh tarragon or 2 teaspoons (2 g) dried dill. Tarragon brings a subtle anise note that complements smoked salmon beautifully. If using dried dill, use half the amount of fresh.
smoked salmon (premium quality) → Smoked trout (same weight) or hot-smoked salmon. Smoked trout has a slightly earthier flavor; hot-smoked salmon is firmer and more flaky. Both work well. Avoid lightly cured or ceviche-style preparations.
fresh or no-boil lasagna sheets → Thinly sliced zucchini (about 1/8 inch or 3 mm thick, salted and drained 20 minutes to remove excess moisture). For a lower-carb version, use grilled or baked zucchini slices instead of pasta. The texture will be softer and the overall dish lighter.