Salmon & Spinach Lasagna

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 8 servings



Preheat oven to 425°F. Place salmon skin side down on parchment paper-lined baking sheet; brush with oil and season with salt and pepper. Bake for 12 to 15 minutes or until fish flakes when tested. Remove and discard skin; coarsely chop salmon. Set aside.

Meanwhile, in large skillet, cook spinach over medium heat, half a package at a time, stirring constantly, until softened 3 to 5 minutes. Transfer spinach to colander and let cool slightly, then squeeze to remove excess water. Set aside.

In saucepan, melt butter over medium heat; cook garlic and shallots, stirring occasionally, until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Gradually whisk in milk; bring to boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce is thickened slightly, about 6 minutes. Remove from heat; let cool slightly, whisking occasionally. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days. Warm slightly before continuing with recipe.)

Spread 1 cup of the sauce in greased 13- x 9-inch baking dish. Layer one-third of the lasagna noodles over top, overlapping slightly and cutting noodles to fit if necessary. Top with half of the reserved spinach and 1 cup of the sauce. Layer another third of the remaining noodles, salmon, remaining spinach and 1 cup of the sauce over top. Layer remaining noodles over top, pressing lightly. Spread remaining sauce over top. Sprinkle with Parmesan. (Make-ahead: Can be covered and refrigerated for up to 1 day or frozen for up to 3 months. Thaw in fridge overnight; increase cooking time by 10 minutes.)

Preheat over to 375°F. Cover baking dish with greased foil; place baking dish on baking sheet.

Bake until bubbly, about 35 minutes. Remove foil; bake until cheese is golden brown, 5 to 10 minutes. Let stand for 15 minutes before serving.


Test Kitchen Tip: Assemble this lasagna in a disposable foil 13- x 9-inch baking dish with foil lid if you're going for the make-ahead freezer option.

Nutritional facts PER SERVING: about

  • Iron 4 mg
  • Fibre 3 g
  • Sodium 650 mg
  • Sugars 8 g
  • Protein 34 g
  • Calories 495
  • Total fat 19 g
  • Cholesterol 75 mg
  • Saturated fat 8 g
  • Total carbohydrate 47 g
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Lunch & Dinner

Salmon & Spinach Lasagna