A Salmon and Spinach Lasagne is a great way to enjoy salmon and this version is packed full of fresh spinach, flavoured with nutmeg and lemon juice and needs less than 10 minutes to prepare. To keep things simple and make this an easy mid-week dish, I've used creme fraiche rather than a traditional bechamel white sauce. You still get a lovely creamy sauce, but the creme fraiche keeps it quite light.
This lasagne recipe is different to more tradtional versions not just because we're using fish, but also because we're not using many layers of lasagne sheets. The salmon and spinach filling is quite chunky. I've found that what works best is to create a sort of sandwich effect between lasagne sheets with sauce on the bottom and top then finished off with cheese. Putting a layer of sauce on the bottom of the dish stops the lasagne sheets sticking. Adding the creme fraiche to the top layer keeps the creaminess. When you bite through all the layers, you still get all the flavours and texture.
Other Salmon Recipes
Guidelines say we should eat oily fish at least once a week. Here are some other ideas you might like or see my fish recipes for more inspiration
Recipe Tips and Variations
- I've used a full fat creme fraiche in this salmon lasagne. You can use a lower fat version but lower fat versions are not quite as thick so you won't get the same creaminess. It will still taste good though!
- If you can't get hold of fresh salmon, you can use tinned salmon instead. Drain the tinned salmon well and stir together with the spinach. There's no need to cook it first and the spinach leaves will wilt as the lasagne cooks in the oven.
- You will need a large lasagne dish. The best sized dish to use for 4 people is approx. 25cm x 17cm. With this size, you don’t have to break up any pre-packed lasagne sheets. If you do need to break lasagne sheets, just score them with a sharp knife first. Don't worry if it's not perfect, no one will see. Try not to have your sheets overlapping as they won't cook as well. If you are using a larger dish, you might need slightly more grated cheese than in the recipe card to cover the larger area.
- You can assemble this ahead of time and keep it in the fridge for up to 24 hours. If you are doing this, allow the salmon to cool before you assemble it.
How to make it
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- Pre-heat the oven to 200°C/425°F/gas mark 7. Heat the oil in a frying pan. Cut the skinned salmon into bite sized chunks and fry for 1 - 2 minutes. Try not to stir it too much as you don't want the salmon to break down. Add the spinach and fry for a further 1 minute.
- In a bowl, mix together the creme fraiche, juice of half the lemons, nutmeg and season with salt and pepper.
- Pour half the creme fraiche sauce over the bottom of a lasagne dish. Add a layer of lasagne sheets Spread all the salmon and spinach mixture over the lasagne sheets.
- Add another layer of lasagne sheets and spread the rest of the creme fraiche over the top. Sprinkle with the grated cheese.
- Bake in the oven for 35 - 40 minutes until the lasagne sheets are cooked. Check this by sticking a knife into the centre of the dish, you should feel little resistance. Chop the rest of the lemons into wedges and serve the lasagne with the green salad.
How to reheat cooked Lasagne
Ideally, you want to defrost your lasagne before reheating. If you're not able to do this, you can defrost it in the microwave on the defrost setting for about 5 minutes. Once defrosted, cover it with foil to stop the top from burning or browning further. Place it on an ovenproof dish and reheat in the oven at 190°C / 375°F/ gas mark 5 for 20 - 30 minutes. The lasagne should be piping hot before serving. To check this, place a fork in the middle of the lasagne for a few seconds. If the fork is hot, the lasagne is also hot in the middle. The middle will be the last bit to reheat.
Sustainability
When shopping for fish, look for the Marine Stewardship Council logo. This label tells us that the fish has been sourced responsibly. The Marine Stewardship Council constantly monitors fish stocks in an effort to help preserve them for future generations. Salmon is a very popular fish and some salmon fish stocks are in danger. The good fish guide has up to date information. The blue logo will help you make the best choice when shopping for salmon.
Storage
The cooked salmon lasagne keeps in the fridge for up to 3 days, but doesn't freeze well due to the creme fraiche. If you want to make this ahead of time, it will keep uncooked in the fridge for up to 24 hours.
Salmon and Spinach Lasagne
Ingredients
- 1 tablespoon olive oil organic, fairtrade
- 600 g salmon fillets skinned and bones removed
- 200 g spinach organic
- 300 g creme fraiche organic
- 1 lemons organic, fairtrade, juice of half
- ¼ teaspoon nutmeg organic, fairtrade
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 6 lasagne sheets organic
- 200 g mozarella cheese organic, grated or other hard cheese
Instructions
- Pre-heat the oven to 200°C/425°F/gas mark 7. Heat the oil in a frying pan. Cut the skinned salmon into bite sized chunks and fry for {timer minutes=1]1 - 2 minutes.[/timer] Add the spinach and fry for a further 1 minute.
- In a bowl, mix together the creme fraiche, juice of half the lemons, nutmeg and season with salt and pepper.
- Pour half the creme fraiche sauce over the bottom of a lasagne dish. Add a layer of lasagne sheets Spread all the salmon and spinach mixture over the lasagne sheets.
- Add another layer of lasagne sheets and spread the rest of the creme fraiche over the top. Sprinkle with the grated cheese.
- Bake in the oven for 35 - 40 minutes until the lasagne sheets are cooked. Check this by sticking a knife into the centre of the dish, you should feel little resistance.
- Chop the rest of the lemons into wedges and serve the lasagne with the green salad.
Notes
Tips
- I've used a full fat creme fraiche in this recipe. Lower fat versions won't give the same creaminess but will still taste good.
- If you can't get hold of fresh salmon, you can use tinned salmon in this recipe. Drain the tinned salmon well and stir together with the spinach. There's no need to cook it first and the spinach leaves will wilt as the lasagne cooks in the oven.
- You will need a large lasagne dish. The best sized dish to use for 4 people is approx. 25cm x 17cm. With this size, you don’t have to break up any pre-packed lasagne sheets. To break lasagne sheets, just score them with a sharp knife first. Try not to have your sheets overlapping as they won't cook as well. If you are using a larger dish, you might need slightly more grated cheese than in the recipe card to cover the larger area.
- You can assemble this ahead of time and keep it in the fridge for up to 24 hours. If you are doing this, allow the salmon to cool before you assemble it.
Storage
The cooked salmon lasagne keeps in the fridge for up to 3 days, but doesn't freeze well due to the creme fraiche. If you want to make this ahead of time, it will keep uncooked in the fridge for up to 24 hours.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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