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Salmon and Spinach Lasagna

Salmon and Spinach Lasagna

  • Serves 6
  • Prep time 15 minutes
  • Cook time 40 minutes

Ingredients

  • Lait
    750 ml (3 cups) milk
  • Filet de saumon
    720 g (about 1 2/3 lb) salmon skinless fillets
  • Lasagnes
    6 fresh lasagna sheets
  • Épinards
    1 bag (500 g) frozen spinach, thawed
  • Cheddar fort
    500 ml (2 cups) old cheddar, shredded

Also needed

  • 80 ml (1/3 cup) butter
  • 60 ml (1/4 cup) flour

Preparation

  1. Preheat the oven to 205°C (400°F).
  2. Bring the milk to a boil in a pot over medium heat. Add the salmon and cook for 8 to 10 minutes over medium-low heat. Transfer the salmon onto a plate and cut it into pieces. Set the milk aside.
  3. In another pot, melt the butter over medium heat. Add the flour, stir and cook for 1 minute without letting the flour brown. Pour in the cooking milk from the salmon. Bring to a boil, whisking.
  4. Remove the pot from the heat and add the salmon. Season with salt and pepper.
  5. Place 2 lasagna sheets in a 20 cm (8 in) baking dish. Add half of the spinach, half of the prepared salmon and a third of the cheese.
  6. Cover with 2 more sheets of lasagna and then add the rest of the spinach and the rest of the prepared salmon. Top with the last 2 lasagna sheets and cover with the rest of the cheese.
  7. Bake for 30 to 35 minutes.


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Leave a comment

  1. Melissa Dodson February 26, 2019

    Great recipe! I substituted two cans canned salmon and added cream cheese between pasta layers and minced garlic to the sauce.

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