Creamy Salmon Lasagna with Spinach & Ricotta
A rich and creamy lasagna featuring layers of flaked salmon, vibrant spinach, and smooth ricotta, perfect for family gatherings and cozy nights in.
Servings: 6 servings
Calories: 450kcal
Ingredients
Filling Ingredients
- 2 fillets salmon fillets (about 12 oz), beautifully cooked & flaked Ensure salmon is cooked and flaky
- 2 cups fresh spinach, vibrantly chopped Use fresh spinach for best flavor
- 1 tbsp olive oil, rich and golden For sautéing spinach and garlic
- 2 cloves garlic, minced For added flavor
- 1/2 tsp salt To enhance flavor
- 1/4 tsp black pepper For subtle spiciness
- 1/2 tsp dried dill or fresh parsley Herbal flavor
Cheese Mixture
- 1 1/2 cups ricotta cheese, creamy and velvety Key cheese for the mixture
- 1/2 cup shredded mozzarella cheese For smooth melt
- 1/2 cup grated parmesan cheese Adds a nutty depth
- 1 large egg For binding
- 1/2 tsp lemon zest Adds brightness
Béchamel Sauce
- 2 tbsp butter, golden and luscious For making the sauce
- 2 tbsp all-purpose flour To thicken the sauce
- 2 cups whole milk, creamy and nourishing Base for the béchamel
- 1/4 tsp nutmeg For warmth in flavor
Lasagna Assembly
- 9 sheets lasagna sheets (cooked per package instructions) Make sure to cook al dente
- 1 cup shredded mozzarella cheese (for topping) For bubbling perfection
- 1/2 cup grated parmesan cheese For a golden crust
- 1 tbsp fresh parsley (for garnish) Adds freshness before serving
Instructions
Preparation
- Heat olive oil in a pan over medium heat, then add minced garlic and sauté.
- Add chopped spinach and sauté for two minutes until wilted.
- Stir in flaked salmon, salt, black pepper, and dill or parsley and mix well. Set aside.
Make the Ricotta Mixture
- In a mixing bowl, combine ricotta, shredded mozzarella, grated parmesan, egg, and lemon zest. Mix until smooth.
Cook the Béchamel Sauce
- Melt butter in a saucepan, then whisk in flour and cook until golden.
- Gradually add milk, whisking continuously until silky.
- Season with nutmeg, salt, and black pepper and let simmer until thickened.
Assemble the Lasagna
- Preheat the oven to 375°F (190°C). Spread a layer of béchamel sauce in a baking dish.
- Layer lasagna sheets, then add salmon filling followed by ricotta mixture. Repeat layers, finishing with béchamel, mozzarella, and parmesan.
Bake & Serve
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden brown.
- Allow to cool for 10 minutes before garnishing with parsley and serving.
Notes
Use fresh ingredients for better flavor. Whisk béchamel continuously to avoid lumps. Let the lasagna rest after baking for better serving.