Spinach and Salmon Lasagna is a hearty yet elegant twist on the classic Italian dish. Instead of the usual meat sauce, this recipe layers tender lasagna noodles with creamy béchamel, flaky salmon, and fresh spinach. The result is a comforting and wholesome dish that feels both indulgent and nourishing. It’s a perfect option for when you want to serve something special yet familiar, making it a standout choice for family dinners, Sunday meals, or even entertaining guests. The rich creaminess of the sauce balances beautifully with the earthiness of spinach and the delicate flavor of salmon, giving you a lasagna that’s lighter than the traditional meat version but just as satisfying.

Full Recipe

Ingredients

12 lasagna sheets (regular or no-boil)
2 salmon fillets (about 400 g), cooked and flaked
3 cups (90 g) fresh spinach, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups (700 ml) milk
1 cup (100 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
½ cup (120 g) ricotta or cream cheese
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon nutmeg (optional, for béchamel)
Salt and black pepper to taste
Fresh parsley for garnish

Cooking Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil and sauté onion and garlic until soft and fragrant. Add spinach and cook until wilted. Set aside.
Prepare salmon by baking, steaming, or pan-searing until fully cooked. Flake into pieces and season lightly with salt and pepper.
Make the béchamel: melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk while whisking to avoid lumps. Simmer until thickened. Season with salt, pepper, and nutmeg. Stir in ricotta or cream cheese for extra creaminess.
Assemble the lasagna: spread a thin layer of béchamel in the baking dish, then add a layer of noodles. Top with spinach mixture, salmon, a sprinkle of Parmesan, and more béchamel. Repeat layers until ingredients are used, finishing with béchamel on top.
Sprinkle mozzarella and remaining Parmesan cheese on the final layer.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
Let rest 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Nutrients (Per Serving – based on 8 servings)

Calories: ~410
Protein: 29 g
Fat: 20 g
Saturated Fat: 9 g
Carbohydrates: 30 g
Fiber: 2 g
Sugars: 4 g
Sodium: 480 mg
Calcium: 240 mg
Iron: 2 mg

Why You’ll Love This Recipe

This lasagna is comfort food with a gourmet twist. It’s rich yet not overly heavy, thanks to the freshness of spinach and the delicate flavor of salmon. Unlike traditional beef lasagna, this version feels lighter but still indulgent, making it perfect for both everyday meals and dinner parties. It’s also versatile—you can prepare it ahead of time and bake when needed, making your life much easier on busy days.

The Origins and Inspiration Behind the Dish

While lasagna is a traditional Italian dish, salmon lasagna is more of a modern adaptation, inspired by the need to incorporate lighter proteins and fresh vegetables into everyday meals. This combination likely gained traction in regions where salmon is abundant, like Scandinavia, but today it’s a beloved variation worldwide. It’s essentially the meeting of Italian comfort food with a Northern European love of fish and greens.

Ingredient Spotlight

Salmon is the star here, bringing protein, omega-3 fatty acids, and a delicate taste that complements creamy sauces. Spinach, on the other hand, provides earthy freshness and nutrients like iron and vitamin K. The béchamel ties everything together, giving the dish its creamy consistency without being overwhelming. Parmesan and mozzarella bring saltiness and gooey texture, while ricotta adds richness and depth. Each element plays a role in balancing flavors and creating a harmonious lasagna.

Storage and Reheating Tips

Spinach and Salmon Lasagna stores beautifully. Once cooled, cover tightly and refrigerate for up to 3 days. For longer storage, cut into portions and freeze for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F (175°C) for 20 minutes until heated through. If microwaving, cover with a damp paper towel to keep the lasagna moist.

Common Variations to Try

Cheesy Upgrade: Add layers of goat cheese for a tangy twist.
Veggie Boost: Mix in mushrooms, zucchini, or roasted red peppers with the spinach.
Smoked Salmon: For a bolder flavor, use smoked salmon instead of fresh.
Herb Infusion: Add fresh dill, basil, or thyme to the béchamel for aromatic notes.
Whole-Grain Option: Swap regular noodles for whole-wheat lasagna sheets for added fiber.

Pairing Recommendations

This lasagna pairs beautifully with crisp green salads, roasted asparagus, or steamed broccoli. For bread lovers, serve it with garlic bread or a crusty baguette to soak up the creamy sauce. As for drinks, a glass of white wine like Chardonnay or Sauvignon Blanc complements the creamy salmon flavors, while sparkling water with lemon keeps things light.

Health Benefits

This recipe isn’t just delicious—it’s nutritious too. Salmon provides omega-3s, which support heart and brain health. Spinach adds vitamins A, C, and K along with iron for better blood health. The cheese contributes calcium for strong bones, while the milk-based béchamel adds protein and vitamin D. Overall, this lasagna offers a balanced combination of protein, healthy fats, and carbs, making it a well-rounded meal.

Conclusion

Spinach and Salmon Lasagna is a flavorful, creamy, and wholesome dish that brings something fresh to the dinner table. It blends the richness of salmon with the goodness of spinach and the comfort of lasagna in one irresistible bite. Easy to make, easy to customize, and perfect for family dinners or special occasions, it’s a recipe worth keeping in your rotation. Whether you’re looking to impress guests or just elevate your weeknight meals, this lasagna delivers comfort and sophistication in every layer.

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