Best Spinach And Salmon Lasagna Recipes

SPINACH AND SALMON LASAGNA

Spinach and Salmon Lasagna image

A rich, creamy salmon lasagna. Goes well with a dry white wine.

Provided by ricainrico

Categories Seafood Fish Salmon

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 shallots, chopped
2 (4 ounce) fillets salmon, cut into chunks
1 (16 ounce) container mascarpone cheese
¼ teaspoon saffron
1 tablespoon milk, or as needed
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 lemon, juiced
12 no-boil lasagna noodles
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese

Steps:

Preheat the oven to 410 degrees F (210 degrees C).
Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 20.6 g, Cholesterol 98.2 mg, Fat 34.5 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 17.4 g, Sodium 512.6 mg, Sugar 3.1 g

DILL-LICIOUS SALMON AND SPINACH LASAGNA:

Dill-Licious Salmon and Spinach Lasagna: image

Salmon and dill, spinach and nutmeg, white wine, creme fraiche, and gooey melted mozzarella cheese combine in a warm, creamy lasagna with a special fresh twist. Perfect with a big green salad and a crisp white wine for drinking.

Provided by EmmyDuckie

Categories Spinach

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh salmon fillet
1 1/2 cups white wine
4 tablespoons fresh dill
1 lemon, sliced
2 garlic cloves, slightly crushed
1 cup creme fraiche
3 -4 green onions, sliced thin
4 ounces pimientos, drained and roughly chopped
1/8 teaspoon fresh grated nutmeg
6 ounces washed Baby Spinach
16 ounces lasagna noodles
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese

Steps:

Preheat oven to 350°F.
Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
Cook lasagna noodles according to package directions.
Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
Bake about 30 minutes, until hot and bubbly, and cheese is melted.
Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!