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
Scale
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.
