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Potato and Smoked Salmon Lasagna

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“An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.”
1hr 25mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Melt the butter in a large, heavy skillet.
  3. Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
  4. Add the mushrooms and cook, stirring, until softened, about 6 minutes.
  5. Transfer to a large bowl and add the garlic and parsley.
  6. Wipe out the skillet.
  7. Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
  8. Stir the spinach into the mushrooms and season with coarse salt.
  9. In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
  10. In a large bowl, rinse the potato slices in cold running water until the water runs clear.
  11. Drain the potato slices and pat dry.
  12. In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
  13. Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
  14. Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
  15. Cover with the last potato layer and pour the cream mixture evenly over the top.
  16. Cover the lasagne with foil and bake for 1 hour.
  17. Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
  18. Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
  19. Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
  20. Preheat the broiler.
  21. Broil the lasagne for about 1 minute, until the potatoes are crisp.
  22. Let cool slightly before serving.

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