Description
This creamy and delicious Salmon Spinach Lasagna features layers of tender lasagna noodles filled with a rich mixture of flaked salmon, fresh spinach, and a blend of cheeses, all topped with a luscious white sauce. Perfect for a family dinner or a special occasion!
Ingredients
Scale
- For the Lasagna:
- 9 lasagna noodles
- 2 cups cooked salmon, flaked (fresh, canned, or smoked)
- 4 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt and black pepper to taste
- For the White Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half and half)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Cook the Lasagna Noodles:
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Prepare the White Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (a roux).
- Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
- Stir in the Parmesan cheese and season with salt, pepper, and nutmeg (if using). Remove from heat and set aside.
- Prepare the Filling:
- In a large bowl, combine the cooked salmon, chopped spinach, ricotta cheese, 1/2 cup of the shredded mozzarella, Parmesan cheese, garlic powder, onion powder, basil, salt, and pepper. Mix until everything is evenly incorporated.
- Assemble the Lasagna:
- Preheat your oven to 350°F (175°C).
- Spread a small amount of the white sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Place 3 lasagna noodles in the bottom of the dish. Spread 1/3 of the salmon-spinach mixture over the noodles, followed by a thin layer of white sauce.
- Repeat the layering process twice more: noodles, salmon-spinach mixture, and white sauce.
- Finish the top layer with the remaining mozzarella cheese.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
- Serve:
- Let the lasagna rest for 10 minutes before slicing. Serve with a fresh salad or garlic bread.
Notes
- This lasagna can be made ahead of time and refrigerated before baking.
- For added flavor, consider using smoked salmon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (approx. 1/6 of lasagna)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg