Description
This Salmon Spinach Lasagna combines tender layers of lasagna noodles with a savory filling of cooked salmon, fresh spinach, and a blend of cheeses, all enveloped in a creamy homemade white sauce. Baked to golden perfection, this comforting casserole offers a delicious twist on classic lasagna that’s perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Ingredients
- 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, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt and black pepper to taste
White Sauce Ingredients
- 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).
- Whisk in the Milk: Gradually add the milk while whisking constantly to prevent lumps. Continue cooking the sauce until it thickens, about 3-4 minutes.
- Finish the White Sauce: 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, half a cup of shredded mozzarella, Parmesan cheese, garlic powder, onion powder, dried basil, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the lasagna.
- Prepare the Baking Dish: Spread a small amount of the white sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- First Layer: Lay 3 lasagna noodles in the bottom of the baking dish. Spread one-third of the salmon-spinach mixture over the noodles, then spoon a thin layer of white sauce on top.
- Second and Third Layers: Repeat the layering process two more times with noodles, salmon-spinach mixture, and white sauce.
- Top Layer: Finish by sprinkling the remaining shredded mozzarella cheese evenly over the top layer.
- Bake the Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes, or until the top is golden and bubbling.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Serve warm, ideally alongside a fresh salad or garlic bread for a complete meal.
Notes
- Use fresh spinach for best flavor, but frozen spinach can be used if thoroughly thawed and drained.
- Salmon can be fresh, canned, or smoked depending on preference and availability.
- To save time, lasagna noodles can be no-boil type if preferred; adjust layering accordingly.
- Allowing the lasagna to rest before serving helps it set and makes slicing easier.
- You can add a pinch of red pepper flakes to the filling for a subtle spicy kick if desired.
