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Creamy Salmon & Spinach Lasagna in a white dish

Creamy Salmon & Spinach Lasagna

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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Method Notes

Ingredients
  

  • For the Salmon & Spinach Filling:
  • 1.5 lbs Fresh salmon fillets
  • 1 tbsp Extra virgin olive oil
  • 10 oz Fresh baby spinach
  • 1 small Onion finely chopped
  • 4 cloves Garlic minced and divided
  • 15 oz Whole milk ricotta cheese
  • 2 cups Mozzarella cheese shredded and divided
  • 1/2 cup Parmesan cheese finely grated
  • 1/4 tsp Ground nutmeg
  • Salt and pepper to taste
  • For the Garlic Cream Sauce:
  • 2 tbsp Unsalted butter
  • 2 tbsp Extra virgin olive oil
  • 1/4 cup All-purpose flour
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 1 tbsp Dried Italian seasoning
  • 1/2 cup Parmesan cheese finely grated
  • For Assembly:
  • 12 Lasagna noodles par-boiled
  • 1/2 cup Extra mozzarella cheese for topping

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Season salmon with 1 tsp olive oil, salt, and pepper, then bake on a sheet for 12–15 minutes until flaky; discard skin and flake meat into large chunks. Lower oven to 375°F (190°C).
  2. Step 2: Sauté the onion and half the minced garlic in 1 tbsp olive oil over medium heat. Add spinach in batches until wilted, let cool slightly, squeeze out all excess moisture with a clean towel, and rough-chop.
  3. Step 3: In a bowl, mix the dried spinach with the ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, nutmeg, salt, and pepper.
  4. Step 4: Melt butter and 2 tbsp olive oil in a saucepan, cook the remaining garlic for 1 minute, then whisk in flour for 2 minutes. Slowly pour in the milk and heavy cream, whisking constantly until thickened, then stir in the Italian seasoning and 1/2 cup of Parmesan before removing from heat.
  5. Step 5: Grease a 9x13-inch baking dish. Assemble layers twice in this order: a thin layer of cream sauce, 3–4 lasagna noodles, half the spinach mixture, half the flaked salmon, a drizzle of cream sauce, and a handful of mozzarella. Finish with a final layer of noodles topped with the remaining cream sauce, mozzarella, and extra Parmesan.
  6. Step 6: Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes until bubbling and golden-brown. Let rest for 15–20 minutes before slicing.

Notes

  • Dry the Spinach Thoroughly: Squeeze the cooked spinach tightly with a clean kitchen towel or cheesecloth. Removing the excess water prevents the lasagna from turning watery and soggy.
  • Slightly Under-Bake the Salmon: Keep the salmon juicy by taking it out of the oven the moment it flakes. It will finish cooking fully during the main lasagna bake.
  • Grate Your Own Cheese: Avoid pre-bagged shredded mozzarella and Parmesan. Freshly grated cheese melts much smoother into the layers without a grainy texture.
  • Par-Cook the Pasta: Boil your lasagna sheets 2 minutes short of al dente. They will finish softening by absorbing the rich juices from the cream sauce while baking.
  • The 15-Minute Rest Rule: Let the hot lasagna rest on the counter for 15–20 minutes before cutting. This allows the sauce and cheeses to set so you get clean, picture-perfect slices.