Salmon lasagna with spinach

Salmon and Spinach Lasagna

If you're looking for a delicious and surprising recipe, salmon and spinach lasagna is the perfect choice. This dish combines the creamy texture of Mornay sauce with the unmistakable flavor of salmon, and the layering of ingredients creates a unique culinary experience. Here’s how you can prepare this delight at home!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6

Ingredients:

For the spinach sauce:
- 300 g fresh spinach (or 250 g frozen spinach)
- 2 garlic cloves
- 2 tablespoons olive oil
- 200 ml cooking cream
- Salt and pepper to taste

For the Mornay sauce:
- 50 g butter
- 50 g flour
- 500 ml milk
- 150 g grated cheddar cheese
- 100 g grated parmesan cheese
- A pinch of nutmeg (optional)
- Salt and pepper to taste

For assembly:
- 300 g lasagna sheets (preferably pre-cooked)
- 400 g fresh salmon fillet, diced
- 100 g grated mozzarella cheese (for topping)

Instructions:

1. Preparing the spinach sauce:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until golden. Add the spinach and cook until wilted, about 3-5 minutes. If using frozen spinach, ensure it is thawed and excess water is drained. Once cooked, add the cream, salt, and pepper to taste. Mix well and let simmer on low heat for 5 minutes, then remove from heat.

2. Preparing the Mornay sauce:
In a saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2-3 minutes to form a roux. Gradually add the milk, stirring continuously to avoid lumps. Cook the sauce until thickened, then add the cheddar and parmesan cheese, stirring until melted. Season with salt, pepper, and a pinch of nutmeg if desired.

3. Assembling the lasagna:
Preheat the oven to 180°C. In a baking dish, add a thin layer of spinach sauce at the bottom. Place a layer of lasagna sheets, followed by another layer of spinach sauce and diced salmon. Top with a layer of Mornay sauce. Repeat the layering process (pasta, spinach sauce, salmon, Mornay sauce) until all ingredients are used, finishing with a layer of Mornay sauce. Sprinkle the mozzarella cheese on top for a delicious topping.

4. Baking:
Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and let the lasagna bake for another 15 minutes until golden and bubbly on top.

5. Serving:
Salmon and spinach lasagna is served hot, cut into portions. You can garnish with a bit of fresh dill or grated lemon for an extra touch of freshness.

Practical tips:
- If you want to add more flavor, you can include some sliced green onions or chopped nuts in the spinach sauce for texture.
- Substitute the salmon with another white fish, like cod, if you prefer a milder taste.
- Lasagna can be prepared in advance and stored in the refrigerator or even frozen, making it an excellent option for quick meals.

This salmon and spinach lasagna recipe is not only a healthy choice but also a wonderful way to impress dinner guests. By preparing it with love, you’ll turn a simple recipe into a true culinary feast. Enjoy!