Salmon and spinach lasagna

Salmon and Spinach Lasagna: A Delicious and Elegant Twist

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For a fresh take on a classic comfort food, try this Salmon and Spinach Lasagna. This creamy, flavorful dish combines tender lasagna layers with rich salmon, vibrant spinach, and a luscious béchamel sauce. Perfect for family dinners or special occasions, this recipe brings a touch of sophistication to your table.

Ingredients

For 6 servings:

For the Filling:

  • 400g (14 oz) fresh salmon fillet, skin removed and cut into small pieces
  • 300g (10 oz) fresh spinach, washed and chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

For the Béchamel Sauce:

  • 50g (1/4 cup) unsalted butter
  • 50g (1/3 cup) all-purpose flour
  • 500ml (2 cups) milk, warmed
  • A pinch of nutmeg (optional)
  • Salt and pepper to taste

For Assembly:

  • 250g (8 oz) lasagna sheets (fresh or no-boil)
  • 200g (7 oz) grated cheese (Mozzarella, Parmesan, or Gruyère)
  • 2 tbsp fresh dill or parsley, chopped (optional, for garnish)

Instructions

Step 1: Prepare the Spinach and Salmon

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the minced garlic and sauté until fragrant.
  3. Add the spinach and cook until wilted. Season with salt and pepper, then remove from heat and set aside.
  4. In the same skillet, lightly sauté the salmon pieces for 2-3 minutes until just cooked through. Season with salt and pepper.

Step 2: Make the Béchamel Sauce

  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the flour and whisk continuously for 1-2 minutes to form a smooth roux.
  3. Gradually add the warm milk, whisking constantly to avoid lumps.
  4. Cook until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg if desired.

Step 3: Assemble the Lasagna

  1. Preheat your oven to 180°C (350°F).
  2. Spread a thin layer of béchamel sauce on the bottom of a baking dish.
  3. Add a layer of lasagna sheets, followed by a layer of spinach, a few salmon pieces, a drizzle of béchamel sauce, and a sprinkle of grated cheese.
  4. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel sauce and cheese on top.

Step 4: Bake the Lasagna

  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Step 5: Serve

  1. Let the lasagna rest for 5-10 minutes before slicing.
  2. Garnish with fresh dill or parsley for a pop of color and flavor.

Tips for Success

  • Use Fresh Ingredients: Fresh salmon and spinach provide the best flavor, but frozen alternatives can work in a pinch.
  • Cheese Variations: Ricotta or cream cheese can be layered with the spinach for added creaminess.
  • Make It Ahead: Assemble the lasagna ahead of time and refrigerate until ready to bake.

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