Spinach and Salmon Lasagna recipe

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Ingredients

1 tablespoon olive oil
2 shallots, chopped
2 (4 ounce) fillets salmon, cut into chunks
1 (16 ounce) container mascarpone cheese
¼ teaspoon saffron
1 tablespoon milk, or as needed
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 lemon, juiced
12 no-boil lasagna noodles
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese

Nutrition Info

454.5 calories
carbohydrate: 20.6 g
cholesterol: 98.2 mg
fat: 34.5 g
fiber: 2.8 g
protein: 20 g
saturatedFat: 17.4 g
servingSize: -
sodium: 512.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 410 degrees F (210 degrees C).

  2. Heat oil in a skillet over medium heat, stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.

  3. Combine mascarpone cheese and saffron in a bowl, stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.

  4. Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.

  5. Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

A rich, creamy salmon lasagna. Goes well with a dry white wine.

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