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    Home » Recipes

    Salmon and Spinach Lasagne

    Published: Aug 31, 2016 · Modified: Mar 16, 2021 by REALMEALDEAL ·

    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.

    salmon and spinach lasagne in tray with separate slice on plate
    Jump to Recipe Print Recipe
    Salmon and Spianch lasagne can be prepared in less than 10 minutes

    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

    • Smoked Salmon Risotto with Peas and Lemon
    • Easy Homemade Salmon Fishcakes
    • Smoked Salmon Carbonara without Cream
    • Individual Salmon En Croute with Cream Cheese

    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

    • Salmon and Spinach in frying pan
      Step 1
    • creme fraiche black pepper and nutmeg in a bowl
      Step 2
    • salmon and spinach on top of lasagne sheets in dish
      Step 3
    • salmon and spinach lasgna ready for the oven
      Step 4
    1. 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.
    2. In a bowl, mix together the creme fraiche, juice of half the lemons, nutmeg and season with salt and pepper.
    3. 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.
    4. Add another layer of lasagne sheets and spread the rest of the creme fraiche over the top. Sprinkle with the grated cheese.
    5. 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.

    slice of salmon and spianch lasagne on plate with green salad
    Serve the salmon lasagne with a 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.

    MSC Banner Logo
    MSC blue logo

    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 in tray with separate slice on plate

    Salmon and Spinach Lasagne

    REALMEALDEAL
    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.
    4.7 from 13 votes
    Prevent your screen from going dark
    Print Recipe Rate this Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Italian
    Servings (Adjustable) 4
    Calories 570 kcal

    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

    Calories: 570kcalCarbohydrates: 37gProtein: 48gFat: 25gSaturated Fat: 9gCholesterol: 122mgSodium: 432mgPotassium: 1184mgFiber: 3gSugar: 3gVitamin A: 5093IUVitamin C: 28mgCalcium: 336mgIron: 4mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Average Carbon Emissions

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

    More Lasagne Recipes

    • Vegetarian Lasagne with Mediterranean Vegetables
    • Spinach and Ricotta Lasagne
    • Cauliflower Leek and Kale Vegetable Lasagne

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