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1. Start by melting the butter in a saucepan over low heat. Once melted, gradually add the flour. For the best results, use a flour sieve to avoid lumps. Stir quickly and continuously with a whisk until you have a smooth, lump-free mixture.
2. While the roux is cooling, gently heat the milk in another saucepan. Don’t let it boil—just warm it enough to steam slightly.
3. Slowly pour the warm milk into the roux while whisking continuously. Go slowly and whisk vigorously to prevent lumps from forming. Once all the milk is combined, return the saucepan to low heat.
4. Keep stirring the sauce over low heat for 10–15 minutes. You’ll know it’s ready when it thickens slightly and coats the back of a wooden spoon.
5. When the béchamel sauce reaches the desired consistency, add a pinch of fine salt and a dash of freshly ground black pepper. For extra flavor, stir in grated Parmigiano Reggiano and finely chopped parsley. Mix everything well, and your béchamel sauce is ready to use!

How to Assemble the Smoked Salmon Lasagna

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1. Start by spreading 2–3 tablespoons of béchamel sauce on the bottom of your baking dish.
2. Then, lay down your first layer of lasagna sheets.
3. Spread a thin, even layer of béchamel sauce over the lasagna sheets using a spoon or spatula.
4. Next, cut the smoked salmon into thin strips.
5. Scatter a few of these strips evenly over the béchamel sauce.
6. Cover the salmon and béchamel layer with another layer of lasagna sheets.
7. Repeat the process: add a layer of béchamel sauce, some smoked salmon, and then another layer of pasta sheets.
8. Continue layering the ingredients in the same order—béchamel, salmon, and pasta—until you’ve used up all the ingredients. Finish with a final layer of béchamel sauce on top. Make sure to spread the sauce evenly to cover the entire surface.
9. Preheat your oven to 350°F (180°C). Bake the lasagna for about 20–25 minutes, or until the top is golden and bubbly.