This salmon lasagna with spinach is so tasty and comforting, perfect for weekday meals. 2 layers of fresh salmon and spinach covered in a delicious bechamel sauce and baked 35 minutes, delicious!
There is nothing difficult in this delicious salmon lasagna recipe, you just need to make a tasty white sauce.
- Skinless boneless raw salmon that I cut in small chunks
- Frozen spinach thawed and drained, I pressed them hard between my hands to remove all the water and chopped them rather thinly with a knife
- For the bechamel sauce, I lightly crushed a garlic clove with the flat of a large knife's blade, kept it in the pan while cooking the bechamel and then discarded it. Bechamel white sauce is very easy to make, just add cold milk to the mixture of butter and flour, stir until it thickens and you’re done.
- Lasagna sheets, I used dried lasagna sheets, you can use any brand you like and also fresh lasagna sheets, the cooking time will be the same. Most brands suggest cooking the lasagna sheets in boiling water for 3 minutes before baking, I don't find it necessary, you just must well cover your pasta with the bechamel, that is where the pasta will find the necessary humidity to cook through. My lasagna sheets are rather small, therefore I needed 18 of them to make my lasagna, 1 box is more than enough.
Into a casserole pan of 12 x 9 inches (30 x 23 cm), I first ladled enough bechamel to cover the bottom of pan, covered it with 6 lasagna sheets (use as many you need according to the size of your lasagna sheets), sprinkled half of my spinach, then half of my salmon chunks, ladled enough bechamel to cover the whole layer
Then proceeded with a second layer of lasagna sheets, spinach, salmon and bechamel
Topped it with a layer of lasagna sheets, covered with the remaining bechamel sauce, sprinkled a few mozzarella chunks and baked 35 minutes at 400° F (200°C), if needed broil about 2 or 3 minutes until the mozzarella is golden
With lasagna containing raw fish, I would not recommend to make it a day in advance, just a few hours.
Best way to freeze salmon lasagna is freezing it fully baked.
24 oz. (1.50 pounds) (700 g.) salmon loin, skinless, boneless, cut in small chunks
17.5 oz. (1 pound) (500 g.) frozen spinach, drained, pressed, chopped
18 lasagna sheets
4 oz. (125 g.) mozzarella ball, cut in small chunks, or shredded mozzarella
3.5 oz. (7 tbsp.) (100 g.) Butter
3.5 oz. (3/4 cup) (100 g.) all-purpose flour
1 liter milk
Salt and pepper to taste
1 garlic clove
1 casserole pan 12 x 9 inches
Into a large pan, on medium/high heat, melt the butter, crush lightly the garlic clove with the flat of a knife’s blade, add to the pan, add the flour to the melted butter, stir and cook about 2 minutes, add the cold milk, salt and pepper to taste, stir constantly until the sauce thickens, remove from the heat, discard the garlic clove, taste and adjust seasoning, set aside to cool completely
Pre-heat your oven to 400°F (200°C)
Into a casserole dish, ladle just enough bechamel to cover the bottom, top with as many lasagna sheets to cover the dish, sprinkle half the spinach, then half the salmon, cover with bechamel sauce
Make a second layer of lasagna sheets, spinach, salmon, bechamel
Top with lasagna sheets, the remainder of bechamel, sprinkle with the mozzarella
Into the oven for 35 minutes, if needed broil the top of lasagna until the mozzarella is golden
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