Salmon lasagna
User Reviews
4.7
84 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
55 mins
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Servings
12 slices
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Calories
318 kcal
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Course
Main Course
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Cuisine
Italian
Salmon lasagna
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Finally a homemade lasagna recipe for seafood lovers! This wild salmon lasagna is rich, delicious and totally crowd-pleasing.
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Ingredients
For the Béchamel sauce
- 75 g | 1/3 cup unsalted butter
- 70 g | 1/2 cup plain flour
- 960 ml | 4 cups semi-skimmed milk
- 1 lemon zest only
- 1 tbsp Dijon or English mustard or more, to taste
- 1 tbsp Dill chopped
- 75 g | 3/4 cup grated Parmesan divided
- pinch freshly grated nutmeg
- freshly ground black pepper a few turns of the mill
- salt to taste
Spinach and leek filling
- 1 tbsp unsalted butter
- 3 leeks white parts only finely chopped
- 250 g | 9 oz baby spinach sliced thinly
- 1 tsp salt
To assemble the salmon lasagna
- 600 g | 21 oz tinned wild red salmon drained and picked of bones
- 9-12 ready to use lasagna sheets or more, as needed
- 115 g | 1 cup shredded mozzarella
Instructions
Prepare the leek and spinach filling
- Heat the butter in a large pan and cook the leek for 5-10 minutes, stirring, over low heat until softened.
- Gradually add the shredded spinach and salt, stirring until it wilts.
- Transfer the filling into a fine sieve set over a bowl to allow any moisture from the spinach to drain.
Make the Béchamel sauce
- Melt the butter in a large saucepan until it is foaming.
- Whisk in the flour to make the roux and cook for two minutes so that the flour looses some of its raw floury flavour – don’t let it brown.
- Slowly add the milk, whisking constantly, until it is incorporated into the sauce.
- Bring the sauce to a low simmer and cook for 3-4 minutes or until it thickens enough to coat the back of a wooden spoon.
- Stir in the mustard, dill, lemon zest, freshly grated nutmeg and half of the grated Parmesan. Season with salt and pepper, to taste.
Assemble the lasagna
- Preheat the oven to 180°C (350°F). Add a little of the sauce to an ovenproof dish measuring at least 30x19cm (10 cup capacity). Line the dish with lasagna sheets and another layer of the sauce.
- Spread the salmon over the sauce and top with half of the shredded mozzarella.
- Add a little more sauce – it acts as the cement of your lasagna! – and then top with more pasta sheets.
- Spread the leek and spinach filling over them and add the remaining shredded mozzarella.
- Top with the final layer of lasagna sheets and top with the remaining Béchamel. Sprinkle with rest of the Parmesan.
- Place on a heavy baking tray (in case of spills) and bake for 25 minutes. If you wish to give the top a deep golden colour then finish off with 5 minutes under the grill but keep a watchful eye as it can quickly go from golden to burned!
- Leave the lasagna to cool for 10 minutes then slice and serve with a mixed green salad or steamed vegetables.
Notes
- You can freeze the lasagna in its dish (provided it is freezer proof). Cool completely and freeze for up to three months. Thaw overnight in the fridge and reheat in a 180°C (350°F) oven, covered, for 25-30 minutes.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
75mg
(25%)
Sodium
653mg
(27%)
Potassium
463mg
(13%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2355IU
(47%)
Vitamin C
6.1mg
(7%)
Calcium
409mg
(41%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 653mg | 27% |
| Potassium | 463mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2355IU | 47% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 409mg | 41% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
84 reviews
Excellent
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