Salmon Lasagna With A Butternut Squash Option
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. The serving size for this Salmon Lasagna is calculated as a main dish or as a one-dish meal.
Servings: 12 servings
Ingredients
Salmon Lasagna
- 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)
Instructions
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!
Notes
- 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.
Nutrition
Nutrition Facts
Salmon Lasagna With A Butternut Squash Option
Amount Per Serving
Calories 633 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 16g100%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 127mg42%
Sodium 727mg32%
Potassium 877mg25%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 6g7%
Protein 44g88%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.