Creamy Salmon Lasagna with Spinach & Ricotta
A luxurious lasagna layered with flaked salmon, vibrant spinach, and a creamy cheese blend, perfect for family dinners and gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
For the Salmon Filling
- 2 fillets 2 salmon fillets (about 12 oz), cooked & flaked Ocean-fresh, flaky, and rich in omega-3 goodness.
- 2 cups 2 cups fresh spinach, chopped Bright, green, and tender.
- 1 tbsp 1 tbsp olive oil Rich and fruity.
- 2 cloves 2 cloves garlic, minced Aromatic and piquant.
- 1/2 tsp 1/2 tsp salt Essentials for flavor.
- 1/4 tsp 1/4 tsp black pepper Essentials for flavor.
- 1/2 tsp 1/2 tsp dried dill (or fresh parsley) Herbaceous and fragrant.
For the Cheese Mixture
- 1 1/2 cups 1 1/2 cups ricotta cheese Creamy and mildly tangy.
- 1/2 cup 1/2 cup shredded mozzarella cheese Melty and gooey.
- 1/2 cup 1/2 cup grated parmesan cheese Sharp and nutty.
- 1 large 1 egg Binding everything together.
- 1/2 tsp 1/2 tsp lemon zest Bright and zesty.
For the Béchamel Sauce
- 2 tbsp 2 tbsp butter Richly creamy.
- 2 tbsp 2 tbsp all-purpose flour Thickening agent.
- 2 cups 2 cups whole milk Creamy and lush.
- 1/4 tsp 1/4 tsp nutmeg Warm and aromatic.
- Salt and black pepper to taste
For Assembly
- 1 cup 1 cup shredded mozzarella cheese (for topping) A melty blanket of bliss.
- 1/2 cup 1/2 cup grated parmesan cheese Extra flavor and a golden finish.
- 1 tbsp 1 tbsp fresh parsley (for garnish) Bright and aromatic.
- 9 sheets 9 lasagna sheets (cooked per package instructions) Tender layers that bring the dish together.
Instructions
Preparation
- Heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant.
- Add chopped spinach and sauté until wilted, about 2 minutes. Stir in flaked salmon and season with salt, black pepper, and dill. Set aside to cool.
Make the Ricotta Mixture
- In a bowl, blend ricotta cheese with half of the mozzarella, parmesan, egg, and lemon zest until smooth and creamy.
Cook the Béchamel Sauce
- Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1-2 minutes.
- Gradually pour in whole milk, whisking continuously until smooth and thick.
- Season with nutmeg, salt, and black pepper to taste. Simmer until thickened.
Assemble the Lasagna
- Preheat oven to 375°F (190°C). Spread a layer of béchamel sauce at the bottom of a baking dish.
- Layer cooked lasagna sheets over the sauce, followed by salmon filling, and dollops of the ricotta mixture. Repeat until all ingredients are used, finishing with béchamel on top.
Bake & Serve
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
- Allow to cool for 10 minutes, then garnish with parsley and serve.
Notes
Ensure pasta sheets are cooked al dente. Let lasagna rest before serving for best results. Consider using zucchini or eggplant for a healthier variation.