Creamy Salmon Lasagna with Spinach & Ricotta
A rich and comforting lasagna that features layers of flaky salmon, fresh spinach, and creamy ricotta, perfect for family gatherings and dinner parties.
Servings: 6 servings
Calories: 550kcal
Ingredients
For the filling
- 2 fillets salmon fillets (about 12 oz) Flaky and rich, packed with omega-3 goodness.
- 2 cups fresh spinach, chopped Bright green and slightly earthy.
- 1 tbsp olive oil Robust and fruity, for sautéing.
- 2 cloves garlic, minced Aromatic and pungent.
- 1/2 tsp salt Essential for enhancing flavor.
- 1/4 tsp black pepper Essential seasoning.
- 1/2 tsp dried dill or fresh parsley Infuses freshness.
For the cheese mixture
- 1 1/2 cups ricotta cheese Creamy texture.
- 1/2 cup shredded mozzarella cheese Perfect for layering.
- 1/2 cup grated parmesan cheese Elevates flavors.
- 1 egg egg Adds richness.
- 1/2 tsp lemon zest Lifts the flavors.
For the béchamel sauce
- 2 tbsp butter Rich and creamy.
- 2 tbsp all-purpose flour Thickens the sauce.
- 2 cups whole milk Crucial for a velvety texture.
- 1/4 tsp nutmeg Aromatic surprise.
For assembly
- 9 sheets lasagna sheets, cooked per package instructions Comforting layers.
- 1 cup shredded mozzarella cheese (for topping) For golden, bubbly finish.
- 1/2 cup grated parmesan cheese Extra flavor and texture.
- 1 tbsp fresh parsley (for garnish) Elevates presentation.
Instructions
Preparation
- Heat olive oil in a pan over medium heat and add minced garlic and chopped spinach. Sauté for about two minutes until spinach wilts.
- Fold in flaked salmon, salt, black pepper, and dill. Mix well and set aside.
Cheese Mixture
- In a bowl, combine ricotta, mozzarella, and parmesan cheeses. Mix in the egg and lemon zest until smooth.
Béchamel Sauce
- In a saucepan, melt butter over medium heat, then whisk in flour and cook until golden.
- Gradually add whole milk while whisking continuously; let it simmer until thickened, then add nutmeg, salt, and black pepper.
Assembly
- Preheat oven to 375°F (190°C). Spread a layer of béchamel sauce at the bottom of a baking dish.
- Layer cooked lasagna sheets, salmon filling, and ricotta mixture. Repeat layers, finishing with béchamel on top, and sprinkle with mozzarella and parmesan.
Baking
- Cover with foil and bake for 25 minutes. Then uncover and bake for an additional 10-15 minutes until bubbly and golden brown.
- Let it cool for 10 minutes before garnishing with fresh parsley and serving.
Notes
For extra flavors, consider marinating salmon a day prior. Whisk béchamel continuously to avoid lumps, and allow lasagna to rest before serving.