If you love a hearty, comforting meal with a touch of elegance, this Salmon Spinach Lasagna Recipe is going to be your new favorite. It’s a beautiful harmony of flaky salmon, fresh spinach, and creamy béchamel sauce layered between tender pasta sheets, creating a dish that’s both indulgent and fresh. Perfect for special family gatherings or a cozy dinner, this salmon spinach lasagna offers an irresistible combination of seafood richness and cheesy goodness that warms the soul with every bite.
Ingredients You’ll Need
All the ingredients for this recipe come together simply yet purposefully, ensuring each component adds something special to the flavor, texture, or color of your dish. From fresh greens to creamy cheeses, every ingredient is key to achieving the perfect layered lasagna experience.
- 9 lasagna noodles: Use regular or no-boil depending on your preference or time constraints, they provide the structural base for layers.
- 1 lb cooked salmon (flaked): The star protein, flaky and tender, infuses the dish with rich seafood flavor.
- 2 tablespoons olive oil: Adds depth to the sautéed onions and spinach, boosting richness without heaviness.
- 1 small onion (finely chopped): Provides sweetness and a gentle bite that balances the creaminess.
- 2 cloves garlic (minced): Offers a punch of aromatic flavor that wakes up the palate.
- 5 cups fresh spinach (roughly chopped): Brings vibrant color, slight earthiness, and a tender texture.
- 2 tablespoons butter: Creates a luscious base for the béchamel sauce, lending a silky mouthfeel.
- 2 tablespoons all-purpose flour: Essential for thickening the sauce to a creamy consistency.
- 2 cups whole milk: The main liquid component of the sauce, ensuring softness and moisture throughout.
- 1 cup grated Parmesan cheese: Adds a savory, nutty dimension that enriches the béchamel.
- 1 teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon black pepper: Introduces a hint of warmth and mild spice.
- ¼ teaspoon nutmeg: A subtle, classic touch that elevates the creamy sauce with an aromatic note.
- 1½ cups shredded mozzarella cheese: Melts beautifully on top creating a golden, bubbly crust.
- 2 tablespoons chopped fresh dill or parsley (optional): Gives a fresh herbal finish that brightens the entire dish.
How to Make Salmon Spinach Lasagna Recipe
Step 1: Prepare the Noodles and Sauté the Vegetables
Start by preheating your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook them according to the package directions until al dente, then drain and set aside. Next, heat olive oil in a large skillet over medium heat and gently sauté the onion until it becomes soft and translucent, about 3–4 minutes. Add the garlic and spinach, cooking just until the spinach wilts and releases its lovely green color. Removing this mixture from the heat, stir in your flaked salmon, folding everything together to create a flavorful filling.
Step 2: Make the Creamy Béchamel Sauce
While your filling cools, it’s time to craft the béchamel sauce that ties this salmon spinach lasagna together. In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for roughly one minute to remove any raw flour taste, forming a roux. Gradually pour in the milk, whisking constantly so the sauce thickens smoothly without lumps. This usually takes about 5 to 7 minutes. Once thickened, stir in the Parmesan cheese, salt, pepper, and nutmeg. The resulting sauce is silky, cheesy, and perfectly seasoned to complement the salmon and spinach.
Step 3: Assemble Your Layers
Grab your favorite 9×13-inch baking dish and spread a thin layer of the béchamel sauce across the bottom—this prevents sticking and starts with a creamy base. Begin layering by placing three noodles side by side, then spread a third of the salmon and spinach mixture over the noodles. Top this with sauce and sprinkle mozzarella cheese over it. Repeat this layering process twice more, finishing with a generous layer of béchamel sauce and mozzarella on top to get that irresistible golden crust.
Step 4: Bake and Rest
Cover your beautifully layered lasagna with foil and pop it into the oven for 25 minutes. Then remove the foil and bake for another 10 to 15 minutes until the top is bubbly and beautifully golden. After pulling it out, patience is key: let the salmon spinach lasagna rest for around 10 minutes so the layers set and the flavors meld perfectly before slicing into this cheesy masterpiece.
How to Serve Salmon Spinach Lasagna Recipe
Garnishes
A sprinkle of fresh chopped dill or parsley over the warm lasagna adds a wonderful fresh burst of color and herbal brightness that complements the rich salmon and creamy sauce. A light drizzle of lemon juice or a few lemon zest curls can also add an unexpected zing that lifts the entire dish.
Side Dishes
Serve this salmon spinach lasagna with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted vegetables like asparagus or green beans seasoned with garlic and olive oil also pair beautifully without stealing the spotlight.
Creative Ways to Present
For a special gathering, plate individual portions with a lemon wedge on the side and garnish each slice with a few sprigs of fresh herbs. You can also serve it buffet-style in the baking dish with a sprinkled Parmesan crust on top, inviting everyone to dig into this indulgent, cozy delight.
Make Ahead and Storage
Storing Leftovers
Any leftover salmon spinach lasagna keeps well in an airtight container in the refrigerator for up to 3 days. This makes it an excellent choice for preparing ahead or enjoying quick, delicious meals later in the week.
Freezing
You can freeze portions of this lasagna before baking or after it’s been cooked and fully cooled. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. Frozen lasagna will stay good for up to 2 months, making it a fantastic make-ahead option for busy days.
Reheating
To reheat, thaw frozen portions overnight in the fridge for best results. Warm gently in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20–30 minutes. Alternatively, microwave slices on medium power in short bursts until heated through, though the oven helps keep the texture more pleasant.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Using canned salmon is a convenient shortcut—just make sure to drain it well and break it into flakes before mixing with the spinach. This won’t compromise flavor but saves time without sacrificing that great salmon taste.
Is it necessary to use béchamel sauce in this recipe?
While you could swap béchamel for a creamy ricotta or cream cheese mixture, the béchamel sauce provides a classic, smooth, and lightly flavored creaminess that balances the salmon and spinach layers perfectly.
Can I substitute mozzarella cheese with something else?
Mozzarella is ideal for its meltiness and mild flavor, but you can substitute with provolone or fontina for a slightly different taste and texture. Just be sure to pick a cheese that melts well and complements the fish.
How do I make this recipe gluten-free?
Use gluten-free lasagna noodles and double-check your flour substitute for the béchamel (such as gluten-free all-purpose flour or cornstarch). This way, you keep the integrity of the dish while accommodating dietary needs.
Can I prepare this recipe vegan or vegetarian?
This salmon spinach lasagna obviously relies on fish and dairy, so it’s not vegetarian or vegan. However, you could create a similar layered lasagna using plant-based alternatives for the cheese and béchamel, and swap salmon for hearty vegetables like mushrooms or artichokes.
Final Thoughts
I can’t recommend this Salmon Spinach Lasagna Recipe enough if you’re looking for a dish that’s both comforting and elegant. It’s a fantastic way to enjoy the deliciousness of salmon in a cozy, cheesy package everyone will love. Give it a try for your next dinner and watch it become an instant classic on your table.
Print
Salmon Spinach Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Description
Salmon spinach lasagna is a creamy, comforting twist on the Italian classic, layering flaky salmon, tender spinach, and rich béchamel sauce between sheets of pasta. This elegant dish is perfect for special occasions or a cozy family dinner, bringing together fresh seafood and savory flavors in every bite.
Ingredients
Lasagna Base
- 9 lasagna noodles (regular or no-boil)
Salmon Spinach Filling
- 1 lb cooked salmon (flaked)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 5 cups fresh spinach (roughly chopped)
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
Topping
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh dill or parsley (optional)
Instructions
- Prepare the noodles: Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions until al dente, then drain and set aside. No-boil noodles can be used as is.
- Cook the spinach and salmon mixture: In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 3–4 minutes until softened. Add the minced garlic and chopped spinach, cooking until the spinach wilts. Remove from heat and gently stir in the flaked cooked salmon to combine evenly.
- Make the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually pour in the whole milk, whisking continuously to prevent lumps. Continue cooking and whisking for 5–7 minutes until the sauce thickens nicely. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg until well combined and creamy.
- Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Place a layer of 3 noodles over the sauce. Add a third of the salmon-spinach mixture evenly on top, then cover with béchamel sauce and sprinkle with mozzarella cheese. Repeat this layering process two more times, finishing with a layer of béchamel sauce and mozzarella cheese on top.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes until the top is bubbly and golden brown.
- Rest and serve: Let the lasagna rest for 10 minutes after baking to set. Garnish with chopped fresh dill or parsley if desired, then slice and serve warm.
Notes
- You can use canned salmon as a shortcut—just make sure it’s drained and flaked well.
- For added flavor, mix some lemon zest into the béchamel sauce or salmon-spinach filling.
- Leftovers keep well refrigerated for up to 3 days.
