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
Scale
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
