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Creamy salmon lasagna topped with spinach and ricotta cheese in a baking dish
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Creamy Salmon Lasagna with Spinach & Ricotta

A delightful layered dish featuring salmon, spinach, ricotta, and a creamy béchamel sauce, perfect for impressing family and friends.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Italian
Keyword: comfort food, Creamy Lasagna, Salmon Lasagna, Seafood Pasta, Spinach Lasagna
Servings: 6 servings
Calories: 450kcal

Ingredients

For the Filling

  • 2 fillets salmon fillets (about 12 oz) perfectly cooked and delicately flaked
  • 2 cups fresh spinach, chopped fresh for better flavor
  • 1 tbsp olive oil for sautéing
  • 2 cloves garlic, minced for flavor
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • 1/2 tsp dried dill or fresh parsley for freshness
  • 1 1/2 cups ricotta cheese for a rich base
  • 1/2 cup shredded mozzarella cheese for filling
  • 1/2 cup grated parmesan cheese for depth
  • 1 egg egg binds the filling together
  • 1/2 tsp lemon zest for brightness

For the Béchamel Sauce

  • 2 tbsp butter for rich sauce
  • 2 tbsp all-purpose flour for thickening
  • 2 cups whole milk for creamy texture
  • 1/4 tsp nutmeg for flavor

For Assembly

  • 9 sheets lasagna sheets cooked per package instructions
  • 1 cup shredded mozzarella cheese (for topping) for extra cheesiness
  • 1/2 cup grated parmesan cheese for crust
  • 1 tbsp fresh parsley (for garnish) for color

Instructions

Prepare the Salmon Filling

  • Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
  • Add chopped spinach and sauté for about 2 minutes until it wilts.
  • Gently stir in flaked salmon, and season with salt, pepper, and dill. Mix well and set aside.

Make the Ricotta Mixture

  • In a large bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, beaten egg, and lemon zest. Blend until smooth.

Cook the Béchamel Sauce

  • Melt butter in a saucepan over medium heat, then whisk in flour and cook until light golden.
  • Gradually pour in milk while whisking continuously. Season with nutmeg, salt, and pepper. Simmer until thickened.

Assemble the Lasagna

  • Preheat oven to 375°F (190°C). In a baking dish, layer béchamel, lasagna sheets, salmon filling, and ricotta mixture. Repeat until all ingredients are used, finishing with béchamel.
  • Top with remaining mozzarella and parmesan.

Bake & Serve

  • Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown.
  • Let cool for 10 minutes and garnish with parsley before serving.

Notes

For a healthier twist, consider zucchini or eggplant slices instead of lasagna sheets. You can also add more vegetables like mushrooms or bell peppers for added flavor.