If you’ve ever wished for a lasagna that feels indulgent but fresh, comforting but light, then my Salmon Spinach Lasagna Recipe is about to become your new go-to dish. Imagine flaky, tender salmon nestled between layers of vibrant spinach, creamy ricotta, and a dreamy white sauce, all hugging tender lasagna noodles to create a one-pan, elegant meal that dazzles every time. This recipe marries classic Italian comfort with a seafood twist that’s both satisfying and unexpectedly delightful. You’re in for a real treat!
Ingredients You’ll Need
Getting the perfect flavor and texture in this Salmon Spinach Lasagna Recipe is surprisingly simple once you have all your ingredients ready. Each element works harmoniously: the salmon brings richness, spinach adds freshness and color, and the cheeses and white sauce provide creamy indulgence.
- Lasagna noodles: Choose your favorite brand and cook them just until al dente for the ideal bite.
- Cooked salmon: Flaked fresh, canned, or smoked, salmon is the star flavor that makes this dish unique.
- Fresh spinach: Adds a vibrant green hue and delicate earthiness to each layer.
- Ricotta cheese: Creamy texture that binds the filling beautifully without overpowering flavors.
- Parmesan cheese: Grated finely for a salty, nutty punch both in the filling and the sauce.
- Mozzarella cheese: Shredded for that irresistible, melty topping you dream of on lasagna.
- Garlic and onion powder: Subtle aromatics that enhance the salmon and spinach.
- Dried basil: A simple herb that brings classic Italian flair to the dish.
- Salt and black pepper: Basic but essential seasonings that balance the flavors.
- Unsalted butter, flour, and whole milk: The foundation for the luscious white sauce that ties everything together.
- Ground nutmeg (optional): Just a pinch brightens up the béchamel with warmth and depth.
How to Make Salmon Spinach Lasagna Recipe
Step 1: Cook the Lasagna Noodles
Bring a large pot of salted water to a rolling boil and add the noodles. Cook them just until al dente, which means tender but with a slight bite—perfect for absorbing the delicious layers of this recipe without falling apart. Drain and set aside, making sure to separate the noodles so they don’t stick.
Step 2: Prepare the White Sauce
Start with melting butter in a medium saucepan over medium heat. Whisk in flour, cooking it for about a minute or two until a smooth paste forms; this is your roux, which will thicken the sauce wonderfully. Gradually pour in the milk, whisking constantly to avoid lumps, and keep stirring until the sauce thickens to a creamy consistency.
Step 3: Season the White Sauce
Once thick and smooth, stir in the grated Parmesan cheese. Add salt, pepper, and a pinch of nutmeg if you like—it adds a subtle warmth that complements the salmon beautifully. Remove from heat and set aside to cool slightly while you prepare the filling.
Step 4: Prepare the Filling
In a large bowl, combine the flaked salmon, chopped spinach, ricotta cheese, half a cup of mozzarella, Parmesan cheese, garlic powder, onion powder, dried basil, salt, and pepper. Mix everything gently but thoroughly so that the flavors meld together without breaking down the salmon too much. This mixture forms the heart of your Salmon Spinach Lasagna Recipe.
Step 5: Assemble the Lasagna
Preheat your oven to 350°F (175°C). Lightly spread a bit of the white sauce on the bottom of a 9×13-inch baking dish; this prevents sticking and helps with even cooking. Lay down three noodles side by side, then spread one-third of the salmon-spinach mixture over them, followed by a thin layer of white sauce. Repeat the layering two more times, ending with noodles topped by the remaining white sauce and shredded mozzarella cheese for a golden finish.
Step 6: Bake the Lasagna
Cover the dish with foil and bake for 25 minutes to gently heat everything through. Then remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and beautifully golden. The aroma wafting from your oven is pure comfort, signaling that this Salmon Spinach Lasagna Recipe is almost ready to impress.
Step 7: Rest Before Serving
Once baked, let the lasagna rest for about 10 minutes. This helps it set perfectly so when you slice into it, the layers remain distinct and easy to serve, rather than falling apart. Plus, it gives you a moment to anticipate the delicious dinner ahead!
How to Serve Salmon Spinach Lasagna Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil can add a pop of color and freshness, enhancing the vibrant spinach in the lasagna. A light drizzle of extra virgin olive oil just before serving also adds a lovely sheen and subtle richness.
Side Dishes
Pair this Salmon Spinach Lasagna Recipe with a crisp green salad tossed in a lemon vinaigrette for a bright contrast. Garlic bread or warm crusty rolls are perfect for soaking up any extra sauce and bring a comforting, familiar element to the meal.
Creative Ways to Present
For a special occasion, serve individual lasagna portions in pretty ramekins or cast-iron skillets. Another idea is to add a layer of thin lemon slices over the top before baking, giving the whole dish a gentle citrus aroma that complements the salmon magnificently.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, cover them tightly and store in the refrigerator for up to three days. The flavors continue to develop, making the next day’s meal just as delicious, if not better!
Freezing
This Salmon Spinach Lasagna Recipe freezes beautifully. Wrap tightly with foil and plastic wrap to prevent freezer burn, and it will keep well for up to two months. Let it thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy leftovers, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through and bubbling. Cover loosely with foil to prevent the top from drying out, removing the foil in the last few minutes if you want to revive that golden crust.
FAQs
Can I use frozen spinach instead of fresh in the Salmon Spinach Lasagna Recipe?
Absolutely! Just be sure to thaw and thoroughly drain the frozen spinach to avoid watery layers. Fresh spinach offers a brighter flavor and texture, but frozen is a convenient alternative that works well.
Is canned salmon a good substitute for fresh in this recipe?
Canned salmon works perfectly for this dish, especially if you’re short on time. Just drain it well and flake gently. Smoked salmon adds a different smoky twist but should be used sparingly to avoid overpowering the other flavors.
What if I don’t have mozzarella cheese? What can I use instead?
Provolone, fontina, or even a mild gouda can stand in nicely for mozzarella. They melt well and have a creamy texture, adding a slightly different but enjoyable flavor profile to your lasagna.
Can I make the white sauce ahead of time?
Yes, you can prepare the white sauce a day in advance and store it in the refrigerator. When ready to use, gently warm it on the stove to bring it back to a pourable consistency, whisking occasionally.
How spicy is this Salmon Spinach Lasagna Recipe? Can I add heat?
This recipe is mild and meant to emphasize the delicate flavors of salmon and cheese. However, you can add a pinch of red pepper flakes to the filling or white sauce to introduce a gentle kick without overwhelming the dish.
Final Thoughts
I can’t recommend this Salmon Spinach Lasagna Recipe enough—it’s such a flavorful and comforting twist on a classic favorite that’s guaranteed to wow your family and friends. Once you try it, you’ll see why it’s become a beloved dish in my kitchen. Gather those simple ingredients, follow these steps, and treat yourself to a meal that’s as satisfying as it is special!
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Salmon Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Salmon Spinach Lasagna is a creamy, nutrient-packed twist on the classic Italian favorite. Layers of tender lasagna noodles are filled with a savory mixture of cooked salmon, fresh spinach, and creamy ricotta cheese, all smothered in a rich homemade white sauce and topped with melted mozzarella. Perfectly baked to golden bubbly perfection, this dish combines seafood and greens in a hearty, comforting meal that’s ideal for family dinners or special occasions.
Ingredients
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, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt and black pepper to taste
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)
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 to form a smooth roux.
- Thicken the Sauce: Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
- Add Cheese and Seasoning: 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 flaked cooked salmon, chopped spinach, ricotta cheese, half a cup of shredded mozzarella, Parmesan cheese, garlic powder, onion powder, dried basil, salt, and pepper. Mix thoroughly until evenly combined.
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while assembling the lasagna.
- Grease the Baking Dish: Lightly coat the bottom of a 9×13-inch baking dish with a small amount of the prepared white sauce to prevent sticking.
- Assemble the First Layer: Lay 3 lasagna noodles evenly across the bottom of the dish. Spread one-third of the salmon-spinach mixture over the noodles, followed by a thin layer of white sauce.
- Repeat Layers: Add a second layer of 3 noodles, another third of the filling, and white sauce. Repeat once more for a third layer of noodles, filling, and sauce.
- Add Cheese Topping: Sprinkle the remaining shredded mozzarella evenly over the top layer.
- Bake Covered: Cover the lasagna with aluminum foil and bake for 25 minutes to cook through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to help it set. Serve warm with a fresh salad or garlic bread.
Notes
- Use fresh salmon for best flavor, but canned or smoked salmon works well for convenience.
- Fresh spinach can be substituted with frozen; just be sure to thaw and squeeze out excess water.
- Do not skip resting the lasagna after baking—it helps the layers hold together when serving.
- For a lighter version, substitute whole milk with 2% or use part-skim cheeses.
- To save time, you can use no-boil lasagna noodles, adjusting cooking time accordingly.
