Luigi's Smoked Salmon Lasagne

As published in "Gourmet" magazine September 1991

Serves 8 to 10

For the sauce:

• 1 stick (1/2 cup) unsalted butter
• 1/3 cup all-purpose flour
• 4 cups of milk
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup freshly grated parmesan
• 1/4 cup grated Gruyere
• 2 tablespoons dry Sherry

Make the sauce:

In a saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring for
three minutes. Whisk in the milk and boil the mixture, whisking for 10 minutes. Remove the pan from the
heat and stir in the salt, the white pepper, parmesan, the Gruyere, and the Sherry. Set aside.

For the Lasagne:

• 2 ounces freshly grated cheddar
• 6 ounces freshly grated mozzarella
• 6 ounces freshly grated provolone
• 6 ounces freshly grated parmesan
• 1 pound spinach lasagna noodles, cooked until al dente and well drained
• 3 large tomatoes, peeled, seeded and minced
• 1/2 pound mushrooms, sliced thin
• 1 1/4 pounds smoked salmon, sliced thin

Make the lasagna:

In a bowl, stir together all of the cheeses. Spread an even layer of the sauce in a lightly oiled 13 X 9
inch baking dish. On it layer in 1/3 of the noodles, 1/3 of the remaining sauce, half of the tomatoes,
half of the mushrooms, half of the salmon, and 1/3 of the cheese mixture. Make one more layer of
each in the same manner. Top the cheese mixture with the remaining noodles. Spread the remaining
sauce over the noodles, and top it with the remaining cheese mixture. Bake the lasagna in the middle
of a preheated 350-degree oven for 45 minutes to one hour, or until the top is golden.