Delicious Salmon and Spinach Lasagna
Discover our delicious recipe for Salmon and Spinach Lasagna, a comforting dish that combines the delicacy of fresh salmon with the sweetness of spinach. Perfect for a family dinner or among friends, these lasagna are not only flavorful but also simple to prepare. They bring a creative twist to the traditional lasagna recipe while remaining balanced. Spinach, rich in nutrients, pairs perfectly with creamy béchamel and the cheese that gratinates beautifully in the oven. Additionally, the recipe allows for variation by using either fresh or frozen salmon, depending on your preferences and availability. Whether you serve them for a special occasion or as a daily meal, these lasagna are sure to delight all your guests' taste buds. Feel free to pair them with a green salad for a complete and balanced meal to enjoy at any time.
- Preparation time: 45 minutes
- Cooking time: 30 mn
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - About 700 g of spinach (fresh or frozen)
- - 1 portion of fresh salmon preferably (tail or frozen steak, one per person)
- - Béchamel (homemade preferred)
- - 1 package of lasagna sheets (enough for the recipe)
- - Grated Gruyère or Emmental
- - Fresh dill
- - Chopped onions (one small per person)
- - White wine and lemon juice
Preparation
1. Thaw the spinach in a colander to remove excess water.
2. Place the salmon pieces in a container with the juice of one lemon.
3. In the meantime, prepare a béchamel...
4. Finely chop the onions and mix them with chopped dill, then set aside.
5. Heat a broth by mixing half white wine, a quarter water, and a quarter milk with a bit of salt, then immerse the lasagna sheets to soften them. They should come out slightly puffed and tender.
6. In a lightly oiled rectangular dish, lay down a layer of pasta.
7. Add a layer of flaked salmon (the best method is to do it with your fingers).
8. Spread a layer of spinach.
9. Sprinkle with chopped onions and dill, then add some grated Gruyère.
10. End with a layer of béchamel.
11. Repeat the layers: lasagna, salmon, spinach, onions, Gruyère, béchamel...
12. Finish with a final layer of pasta.
13. On top of this, pour some cream or the remaining béchamel diluted in white wine.
14. Bake at 200°C for about 30 minutes (cooking time may vary).
15. Before serving, generously add grated Gruyère and brown it.
16. Tip: The dish should be half immersed in the juice. If not, top up with the wine-milk-lemon mixture until half full.
17. If the top browns too quickly, cover it with a sheet of aluminum foil until cooked through!
Recommended wine
dry or fruity white wine
