If you’re looking for a show-stopping twist on classic comfort food, Salmon Spinach Lasagna is about to become your new favorite recipe. Creamy, cheesy layers nestle between tender pasta, flaky salmon, and vibrant spinach, creating a dish that’s both indulgent and surprisingly light. Whether you’re serving a special dinner for friends or just want to treat your family to something extraordinary, Salmon Spinach Lasagna brings together irresistible flavors and a pop of color that makes every bite memorable.
Ingredients You’ll Need
Salmon Spinach Lasagna relies on simple, wholesome ingredients that each add their own magic to the finished dish. From the rich creaminess of ricotta to the delicate flavor of salmon, every component plays a starring role in taste and texture.
- Lasagna noodles (9, cooked and drained): These form the foundation of each layer, holding everything together with just the right bite.
- Olive oil (2 tbsp): Adds richness and helps sauté the aromatics for maximum flavor.
- Onion (1 small, finely chopped): Gives a subtle sweetness and depth to the filling.
- Garlic (3 cloves, minced): Brings a fragrant, savory punch that ties together the flavors.
- Fresh spinach (5 oz, roughly chopped): Infuses the lasagna with color, nutrients, and a gentle earthiness.
- Cooked salmon (2 cups, flaked): The star protein, offering a delicate, melt-in-your-mouth texture.
- Salt (1/4 tsp): Enhances all the other flavors and keeps things balanced.
- Black pepper (1/4 tsp): Adds a gentle heat and complexity.
- Red pepper flakes (1/4 tsp, optional): For those who like a subtle kick!
- Ricotta cheese (2 cups): Creates a creamy, luscious layer that contrasts beautifully with the salmon and spinach.
- Egg (1): Helps bind the ricotta mixture, so it stays rich but sliceable.
- Parmesan cheese (1/2 cup, grated): Adds a salty, nutty finish to the creamy filling.
- Mozzarella cheese (2 cups, shredded): Melts into gooey, golden perfection on top and between the layers.
- Béchamel sauce (2 cups, or store-bought white sauce): The velvety glue that brings the whole Salmon Spinach Lasagna together.
How to Make Salmon Spinach Lasagna
Step 1: Prepare the Flavorful Filling
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and let it soften for about 3–4 minutes, stirring occasionally so it doesn’t brown. When the onion turns translucent and fragrant, toss in the minced garlic and let it sizzle for just 30 seconds to unlock its aroma. Add the chopped spinach and cook until it’s just wilted and bright green, about 2 minutes. Take the skillet off the heat, then gently fold in the flaked cooked salmon. Season everything with salt, black pepper, and red pepper flakes if you want a little heat.
Step 2: Mix the Creamy Ricotta Layer
In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan. Stir everything together until smooth and well blended. This layer brings a luxurious, creamy element that perfectly complements the hearty salmon and spinach mixture.
Step 3: Assemble the Salmon Spinach Lasagna
To build your Salmon Spinach Lasagna, start by spreading a thin layer of béchamel sauce across the bottom of a 9×13-inch baking dish. Lay three noodles over the sauce, then top with one-third of the ricotta mixture. Add one-third of the salmon-spinach filling and a generous sprinkle of mozzarella cheese, then drizzle with more béchamel. Repeat these layers two more times, finishing with a final layer of noodles, béchamel sauce, and the remaining mozzarella for that gorgeous, bubbly top.
Step 4: Bake to Golden Perfection
Cover your assembled lasagna with foil and bake at 375°F for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let your Salmon Spinach Lasagna rest for at least 10 minutes before slicing, so the layers stay distinct and beautiful when served.
How to Serve Salmon Spinach Lasagna
Garnishes
For a fresh finishing touch, scatter chopped fresh parsley or dill over each slice just before serving. A light sprinkle of extra Parmesan or a zest of lemon can really make the flavors pop and add a gourmet feel to your Salmon Spinach Lasagna.
Side Dishes
Pair your Salmon Spinach Lasagna with a crisp green salad tossed in a lemony vinaigrette, or some roasted asparagus for a burst of color and crunch. Warm, crusty bread is always a welcome addition for soaking up extra sauce.
Creative Ways to Present
If you’re aiming for a restaurant-worthy presentation, serve each portion on a bed of sautéed baby spinach or with a drizzle of herbed olive oil. Or, try baking your Salmon Spinach Lasagna in individual ramekins for personal-sized servings that feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Salmon Spinach Lasagna keeps beautifully in the fridge for up to three days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. This makes it perfect for meal prep or next-day lunches.
Freezing
To freeze, let the lasagna cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to two months. For best results, freeze before baking, then thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cook time.
Reheating
To reheat, place a slice (or the whole dish) in a 350°F oven, covered with foil, until heated through. For individual slices, a microwave works too—just cover and heat in 30-second bursts until warmed. If the lasagna seems a bit dry, add a splash of milk or béchamel before reheating to restore its creamy texture.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon is a fantastic shortcut and works wonderfully in Salmon Spinach Lasagna. Just drain it well and remove any bones or skin before flaking into the filling.
What’s the best way to cook the salmon for this recipe?
You can bake, poach, or even pan-sear your salmon fillets—whatever is easiest for you. Leftover cooked salmon from another meal works perfectly too. Just make sure not to overcook it, so it stays tender in the lasagna.
Can I make Salmon Spinach Lasagna gluten-free?
Yes! Use your favorite gluten-free lasagna noodles and make sure your béchamel (or white sauce) uses gluten-free flour. The rest of the ingredients are naturally gluten-free, so you won’t miss a thing.
What herbs work well in this lasagna?
Fresh dill, parsley, or even a bit of tarragon add a lovely herbal note that pairs beautifully with salmon. Try stirring chopped herbs into the ricotta mixture for an extra layer of flavor.
Can I add other vegetables?
Definitely! Thinly sliced zucchini, mushrooms, or even roasted red peppers make great additions. Just be sure to sauté or roast them first to avoid excess moisture in your Salmon Spinach Lasagna.
Final Thoughts
If you’re craving something comforting yet elegant, Salmon Spinach Lasagna is the answer. Its creamy, savory layers are sure to impress, and the combination of salmon and spinach is as delicious as it is beautiful. Give this recipe a try—you might just discover your new favorite tradition!
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Salmon Spinach Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Salmon Spinach Lasagna is a delightful twist on the classic Italian dish, featuring layers of tender lasagna noodles, fresh spinach, flaked salmon, and creamy ricotta cheese, all enveloped in a rich béchamel sauce and topped with melted mozzarella. Perfect for a comforting family dinner or impressing guests with a sophisticated seafood entrée, this recipe balances healthful ingredients with indulgent flavors.
Ingredients
Lasagna Base
- 9 lasagna noodles (cooked and drained)
Vegetable and Seafood Mixture
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 5 oz fresh spinach (roughly chopped)
- 2 cups cooked salmon (flaked)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
Toppings and Sauce
- 2 cups shredded mozzarella cheese
- 2 cups béchamel sauce (or use a store-bought white sauce)
Instructions
- Prepare the Vegetable and Salmon Mixture: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Next, add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the roughly chopped fresh spinach and cook until it wilts, about 2 minutes. Remove the skillet from heat and fold in the flaked cooked salmon. Season with salt, black pepper, and red pepper flakes to taste if using. Set aside.
- Mix the Ricotta Cheese Filling: In a separate bowl, combine 2 cups of ricotta cheese with 1 beaten egg and 1/2 cup of grated Parmesan cheese. Stir well until the mixture is smooth and fully blended. This mixture will provide a creamy layer to complement the fish and spinach.
- Assemble the Lasagna: Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Arrange 3 cooked lasagna noodles side by side over the sauce. Spread one-third of the ricotta cheese mixture evenly over the noodles, followed by one-third of the salmon and spinach mixture. Sprinkle a handful of shredded mozzarella over the top, then drizzle some béchamel sauce as well. Repeat this layering process two more times, finishing with a top layer of béchamel sauce and the remaining mozzarella cheese for a golden crust.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld and the layers to heat through. Remove the foil carefully and continue baking for an additional 15 to 20 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. This helps the layers to set and makes serving easier. Enjoy your delicious Salmon Spinach Lasagna warm for the best taste and texture.
Notes
- Canned salmon can be used as a convenient substitute for fresh salmon without sacrificing much flavor.
- For an added fresh and citrusy note, try mixing fresh dill or lemon zest into the ricotta cheese mixture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 4g
- Sodium: 510mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
