Finally a homemade lasagna recipe for seafood lovers! This wild salmon lasagna is rich, delicious and totally crowd-pleasing.
Course: Main Course
Keyword: Salmon Lasagna
Author: Lucy Parissi | Supergolden Bakes
For the Béchamel sauce
75g| 1/3 cup unsalted butter
70g| 1/2 cup plain flour
960ml| 4 cups semi-skimmed milk
1tbspDijon or English mustard or more, to taste
75g| 3/4 cup grated Parmesandivided
pinchfreshly grated nutmeg
freshly ground black peppera few turns of the mill
Spinach and leek filling
3leekswhite parts onlyfinely chopped
250g| 9 oz baby spinachsliced thinly
To assemble the salmon lasagna
600g| 21 oz tinned wild red salmondrained and picked of bones
9-12ready to use lasagna sheetsor more, as needed
115g | 1 cup shredded mozzarella
Prepare the leek and spinach filling
Heat the butter in a large pan and cook the leek for 5-10 minutes, stirring, over low heat until softened.
Gradually add the shredded spinach and salt, stirring until it wilts.
Transfer the filling into a fine sieve set over a bowl to allow any moisture from the spinach to drain.
Make the Béchamel sauce
Melt the butter in a large saucepan until it is foaming.
Whisk in the flour to make the roux and cook for two minutes so that the flour looses some of its raw floury flavour – don’t let it brown.
Slowly add the milk, whisking constantly, until it is incorporated into the sauce.
Bring the sauce to a low simmer and cook for 3-4 minutes or until it thickens enough to coat the back of a wooden spoon.
Stir in the mustard, dill, lemon zest, freshly grated nutmeg and half of the grated Parmesan. Season with salt and pepper, to taste.
Assemble the lasagna
Preheat the oven to 180°C (350°F). Add a little of the sauce to an ovenproof dish measuring at least 30x19cm (10 cup capacity). Line the dish with lasagna sheets and another layer of the sauce.
Spread the salmon over the sauce and top with half of the shredded mozzarella.
Add a little more sauce – it acts as the cement of your lasagna! – and then top with more pasta sheets.
Spread the leek and spinach filling over them and add the remaining shredded mozzarella.
Top with the final layer of lasagna sheets and top with the remaining Béchamel. Sprinkle with rest of the Parmesan.
Place on a heavy baking tray (in case of spills) and bake for 25 minutes. If you wish to give the top a deep golden colour then finish off with 5 minutes under the grill but keep a watchful eye as it can quickly go from golden to burned!
Leave the lasagna to cool for 10 minutes then slice and serve with a mixed green salad or steamed vegetables.
You can freeze the lasagna in its dish (provided it is freezer proof). Cool completely and freeze for up to three months. Thaw overnight in the fridge and reheat in a 180°C (350°F) oven, covered, for 25-30 minutes.