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Creamy salmon lasagna with spinach and ricotta layered beautifully on a plate.
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Creamy Salmon Lasagna with Spinach & Ricotta

Rich, indulgent, and utterly satisfying, this creamy lasagna combines flaky salmon, fresh spinach, and rich cheeses for a comforting culinary experience.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Cheesy Lasagna, comfort food, Family Dinner, Pasta Dish, Salmon Lasagna
Servings: 6 servings
Calories: 400kcal

Ingredients

For the Filling

  • 12 oz Salmon Fillets Tender and flaky
  • 2 cups Fresh Spinach, chopped Adds a lovely bite
  • 1 tbsp Olive Oil For sautéing
  • 2 cloves Garlic, minced For flavor
  • 0.5 tsp Salt For seasoning
  • 0.25 tsp Black Pepper For seasoning
  • 0.5 tsp Dill or Fresh Parsley For herbaceous freshness
  • 1.5 cups Ricotta Cheese Forms a velvety base
  • 0.5 cups Shredded Mozzarella Cheese For filling
  • 0.5 cups Grated Parmesan Cheese For filling
  • 1 Egg For richness and binding
  • 1 tbsp Lemon Zest For a zesty twist

For the Béchamel Sauce

  • 2 tbsp Butter Base for sauce
  • 2 tbsp All-Purpose Flour For thickening
  • 2 cups Whole Milk For creaminess
  • 1 pinch Nutmeg Enhances flavor

Lasagna Components

  • 9 sheets Lasagna Sheets Cooked per package instructions
  • 1 cup Shredded Mozzarella Cheese (for topping) For the top layer
  • 0.5 cups Grated Parmesan Cheese (for topping) For the top layer
  • 1 tbsp Fresh Parsley (for garnish) For finishing touch

Instructions

Prepare the Salmon Filling

  • In a medium-sized sauté pan, heat a tablespoon of olive oil over medium heat.
  • Add two minced cloves of garlic and let them sizzle for about 30 seconds.
  • Introduce 2 cups of chopped fresh spinach and stir until they wilt slightly, about two minutes.
  • Fold in the flaked salmon, seasoning with half a teaspoon of salt, a quarter teaspoon of black pepper, and half a teaspoon of dill.
  • Mix until combined and fragrant, then set aside.

Make the Ricotta Mixture

  • In a mixing bowl, combine 1 ½ cups of ricotta cheese, half a cup of shredded mozzarella, and half a cup of grated parmesan.
  • Crack an egg into the mixture and add a teaspoon of lemon zest.
  • Stir until smooth and cohesive.

Cook the Béchamel Sauce

  • In a medium saucepan, melt 2 tablespoons of butter over medium heat.
  • Whisk in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes.
  • Gradually pour in 2 cups of whole milk while whisking to prevent lumps.
  • Season with salt, black pepper, and a pinch of nutmeg, then let simmer until thickened.

Assemble the Lasagna

  • Preheat your oven to 375°F (190°C).
  • Spread a layer of béchamel sauce at the bottom of a baking dish.
  • Layer three lasagna sheets, followed by half of the salmon filling and half of the ricotta mixture.
  • Drizzle béchamel on top, and repeat the layers, finishing with béchamel sauce.
  • Top with remaining shredded mozzarella and grated parmesan.

Bake & Serve

  • Cover the dish with foil and bake for 25 minutes.
  • Remove the foil and bake for another 10-15 minutes until golden brown.
  • Let it rest for about 10 minutes, garnish with fresh parsley, and serve.

Notes

Let the lasagna sit for about 10 minutes after baking for easier serving. You can assemble it ahead of time and refrigerate until ready to bake.