Salmon lasagna
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
30 mins
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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
Description
This salmon lasagna features a smooth Béchamel sauce enriched with mustard, dill, lemon zest, and Parmesan, providing a delicate flavor that complements the mild wild red salmon and spinach-leek filling. The spinach and leek mixture is cooked gently to soften and drained to prevent excess moisture.
The layering includes lasagna sheets, the salmon, the vegetable filling, Béchamel sauce, and mozzarella cheese, baked until golden and bubbly. The textures blend creamy sauce, tender fish, soft vegetables, and melted cheese in each bite.
Salmon lasagna is a hearty main dish suitable for a family meal or special dinner. Served warm, it pairs well with simple side salads or steamed vegetables to balance the richness.
The lasagna can be frozen in a freezer-safe dish for up to three months. Thaw overnight in the refrigerator and reheat covered in the oven at 180°C (350°F) for 25-30 minutes to retain moisture and flavor.
Ingredients
For the Béchamel sauce
- 75 g unsalted butter
- 70 g plain flour
- 960 ml milk semi-skimmed, 4 cups
- 1 lemon zest only
- 1 tbsp mustard or more, to taste, Dijon or English
- 1 tbsp dill chopped
- 75 g Parmesan Cheese divided, grated, 3/4 cup
- pinch nutmeg freshly grated
- black pepper a few turns of the mill, freshly ground
- salt to taste
Spinach and leek filling
- 1 tbsp butter unsalted
- 3 leeks white parts only finely chopped
- 250 g baby spinach sliced thinly, 9 oz
- 1 tsp salt
To assemble the salmon lasagna
- 600 g wild red salmon drained and picked of bones, tinned, 21 oz
- 9-12 lasagna sheets or more, as needed, ready to use
- 115 g mozzarella cheese shredded, 1 cup
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
- Freeze in a suitable dish for up to three months; cool completely before freezing.
- Thaw overnight in the fridge before reheating in a 180°C (350°F) oven, covered, for 25-30 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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