Description

This Salmon Spinach Lasagna is a delicious twist on the classic Italian favorite, combining tender layers of lasagna noodles with a flavorful filling of cooked salmon, fresh spinach, and creamy ricotta cheese. Topped with a rich homemade white sauce and melted mozzarella, this comforting dish bakes to golden perfection. Ideal for family dinners, it offers a balanced blend of protein, greens, and cheesy goodness.

Ingredients

Scale

For the Lasagna:

9 lasagna noodles
2 cups cooked salmon, flaked (fresh, canned, or smoked)
4 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
Salt and black pepper to taste

For the White Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (or half and half)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon ground nutmeg (optional)

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Instructions

Cook the Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (a roux).
Thicken the Sauce: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
Finish the White Sauce: Stir in the Parmesan cheese and season with salt, pepper, and nutmeg (if using). Remove from heat and set aside.
Prepare the Filling: In a large bowl, combine the cooked salmon, chopped spinach, ricotta cheese, 1/2 cup of the shredded mozzarella, Parmesan cheese, garlic powder, onion powder, basil, salt, and pepper. Mix until everything is evenly incorporated.
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Baking Dish: Spread a small amount of the white sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
Assemble the First Layer: Place 3 lasagna noodles in the bottom of the dish. Spread 1/3 of the salmon-spinach mixture over the noodles, followed by a thin layer of white sauce.
Repeat Layers: Repeat the layering process twice more: noodles, salmon-spinach mixture, and white sauce.
Add the Cheese Topping: Finish the top layer with the remaining shredded mozzarella cheese.
Bake the Lasagna: Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
Let it Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Serve with a fresh salad or garlic bread.

Notes

For best results, use fresh salmon if possible, but canned or smoked salmon works well too.
If using frozen spinach, make sure to thaw and drain it thoroughly to avoid excess moisture in the lasagna.
You can substitute half and half for whole milk in the white sauce for a richer texture.
Letting the lasagna rest before slicing helps it set and makes serving easier.
Use aluminum foil to prevent over-browning of the cheese topping during baking.