Salmon Lasagna for a Special Family Meal
A Daughter’s Visit
Planning the Meal
During my daughter’s visit to Los Angeles, we decided to prepare a family meal together. We both enjoying cooking so thought it would be fun to prepare Salmon Lasagna, a dish we had previously made for other occasions.
Salmon is one of the few main ingredients that my entire family enjoys. With everyone’s special dietary needs these days, it’s hard to find a dish that will satisfy everyone.
Serving the Meal
Like most family meals, it takes more time to prepare the food than to eat it. Fortunately, Salmon Lasagna does not take very much time or effort. It’s ideal for a Sunday lunch when you want to sleep in beforehand.
Salmon Lasagna is a one-dish meal, another advantage for choosing it for a Sunday lunch or even a supper after work.
Everyone loved the Salmon Lasagna and kept commenting how different it was from other lasagnas. It’s surprising that a dish so simple can wow my entire family. Believe me they would not spare me the criticism if they did not enjoy the dish.
After the meal I was so happy with my choice of Salmon Lasagna for the main course. It helped make a special occasion stress-free. I could enjoy the meal with everyone without having to worry about preparing the next course.
Try making Salmon Lasagna for a memorable meal. You will not regret it. If you are not convinced, try the Crusted Salmon instead. Both salmon dishes are quick and easy to make and will spellbind your guests.
A Butternut Squash or Pumpkin Version
During autumn try adding some butternut squash or pumpkin puree in your filling. It will not affect the flavor at all of your Salmon Lasagna, yet will help reduce the amount of milk or cheese you need in your filling. Adding some butternut or pumpkin puree will also enhance the nutritional value of this delicious dish.
All you need to do is replace one-third to one-half of the ricotta cheese with the same weight of butternut squash or pumpkin puree.
Recently I prepared a Salmon Lasagna with butternut squash puree. None of my guests could detect the butternut squash until I mentioned it. See for yourself.
Salmon Lasagna With A Butternut Squash Option
- 2 tbsp olive oil
- 200 g onion diced
- 4 cloves garlic minced (more if you like)
- 1200 g spinach fresh or frozen cooked
- 1/2 tsp salt
- 1/8 tsp pepper
- 900 g salmon fresh or canned
- 4 tbsp white wine dry or water
- 2 tbsp thyme dried
- 400 g ricotta cheese (see notes)
- 2 pinches nutmeg
- 1/2 tsp salt or more to taste
- 1/4 tsp pepper
- 18 sheets lasagna uncooked
- 300 g Mozzarella cheese shredded
- 60 g Parmesan cheese grated
- 2 l Bechamel sauce
Salmon Lasagna with Butternut Squash or Pumpkin
- 425 g butternut squash or pumpkin puree (see notes)
Prepare the Ingredients
- 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.
- 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). Cover the bottom of the pan lightly with Béchamel sauce. Place lasagna sheets on top of the sauce to cover the bottom. It's ok if there's a little space around the edges.
- Spread 1/3 of the salmon mixture on top of the lasagna sheets. Next spread 1/3 of the spinach about 1/3 of mozzarella on top. Pour a little Béchamel sauce on top to wet ingredients. Be careful not to overdo it with the sauce.
- Continue in same way for 2 more layers: adding 1/3 of the lasagna sheets, salmon mixture, spinach, cheese and Béchamel sauce. It's ok if not every space is filled with each ingredient on each layer.
- Cover top with lasagna sheets. Then pour remaining Béchamel sauce over top. Sprinkle the Parmesan cheese on top.
- Place the lasagna pan in the oven. Bake about 45-50 minutes until the top becomes golden brown. Make sure the pasta is cooked by putting knife through the center.
- 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.