Salmon lasagna

4.72 from 28 votes

Finally a homemade lasagna recipe for seafood lovers! This wild salmon lasagna is rich, delicious and totally crowd-pleasing.

Prep Time25

Cook Time30

Total Time55

Course: Main Course

Keyword: Salmon Lasagna

Servings: slices

Calories: 318kcal

Heat the butter in a large pan and cook the leek for 5-10 minutes, stirring, over low heat until softened. Gradually add the spinach and salt, stirring until it wilts.
1 tbsp unsalted butter, 3 leeks white parts only, 8 cups (250g) fresh spinach, 1 tsp salt
Transfer the filling into a fine sieve set over a bowl to allow any moisture from the spinach to drain.

Melt the butter in a large saucepan until it is foaming.
⅓ cup (75g) unsalted butter
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.
½ cup (65g) all-purpose flour
Slowly add the milk, whisking constantly, until it is incorporated into the sauce.
4 cups (960ml) milk
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.
1 tbsp Dijon mustard , 1 lemon zest only, 1 tbsp dill, ¾ cup (75g) grated Parmesan, ⅓ tsp freshly grated nutmeg, freshly ground black pepper, salt

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.
9-12 sheets lasagna
Spread the salmon over the sauce and top with half of the shredded mozzarella.
21 oz (600g) flaked salmon, 1 cup (115g) 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.
You can use frozen spinach if preferred. Thaw first then squeeze using a cheesecloth to get rid of excess moisture before adding to the filling/