Salmon Lasagna is ideal for special occasions. It’s easy to make and tastes wonderful. In the Fall you can also make a butternut squash or pumpkin version. This serving size for this Salmon Lasagna is calculated as a main dish or as a one-dish meal.
Preheat the oven to 350°F (180°C). Dice the onions. Place a large pan over a medium-high heat. When hot, pour the olive oil in the pan. Add the onions. Continue to cook them until they become translucent (about 5 minutes). Add the garlic and continue to cook for another minute.
Add the spinach and continue over heat until completely cooked. Sprinkle with salt and pepper.
Put the spinach in a strainer to eliminate extra moisture. Press with the back of a spoon to help moisture go away. Leave while you prepare the salmon.
In the same pan, add the salmon, thyme and water or white wine over a medium-low heat. Cover and cook the salmon until completely opaque (about 5 minutes). Instead of water, you can use the white wine.
Remove the salmon from the heat. Let it cool off. Afterwards put the cooked salmon and ricotta cheese in a large bowl. If you add butternut squash or pumpkin puree, add also into the bowl. See notes below. Add the pinches of nutmeg. Sprinkle with salt and pepper. Don’t be stingy with the salt and pepper.
Slice thickly the tomatoes and put them on a plate.
Shred the mozzarella cheese and grate the Parmesan cheese. Put in separate bowls.
Assemble the Lasagna
Take a large rectangular pan (9″ x 13″ / 23cm x 33cm). Put a little sauce on the bottom of the pan. Place lasagna sheets on top of the sauce. It’s ok if there’s a little space around the edges.
Spread 1/3 of the sliced tomatoes on top of the lasagna sheets. Then spread 1/3 of the spinach on top of the tomatoes, After spread 1/3 of the sauce on top of the spinach. Finally sprinkle mozzarella and Parmesan cheese on top of the sauce.
Continue in same way for 2 more layers: adding 1/3 of the lasagna sheets, tomato slices, spinach, sauce and cheese. It’s ok of not every space is filled with each ingredient on each layer.
Place the lasagna pan in the oven. Bake about 40 – 45 minutes until the cheese is completely melted and the top becomes golden brown.
Remove from oven. Wait a couple minutes before cutting and serving the portions. Enjoy!
If you want to add butternut squash or pumpkin puree to your lasagna, replace one-third to one-half of the ricotta cheese indicated in the recipe for the same weight of butternut squash or pumpkin puree.
In the photos above, you’ll see that I used fresh salmon that I poached in dry white wine. I left some skin on the salmon, as it will not make a difference in this dish since the salmon is mixed in well with the other ingredients.
Published on https://belgianfoodie.com
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