Salmon Lasagne with Spinach is a delicious seafood lasagne. Packed full of fresh spinach and flavoured with nutmeg and lemon juice, this is an easy comforting pasta bake you'll be making again and again. You can even use tinned or canned salmon, plus I've done away with a traditional bechamel sauce and replaced it with creme fraiche instead. This takes the prep time down to just 10 minutes without sacrificing any of the flavour.
My Salmon Lasagne recipe is designed to be straightforward and quick, without compromising on taste. It's different from more traditional 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 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.
Spreading a layer of sauce on the bottom of the dish stops the lasagne sheets from sticking. Adding the creme fraiche to the top layer keeps the creaminess and when you bite into it, you still get all the delicious flavours and texture.
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Other Great Salmon Recipes
Ingredients
- Salmon- Use fresh sustainable salmon or tinned or canned salmon. Remember to remove any bones and drain the canned salmon.
- Creme Fraiche - we're using this in place of a bechamel sauce because the light creaminess goes well and because it saves time.
- Lasagne sheets or noodles - there's no need to pre-cook these.
- Spinach - Use fresh baby spinach. There's no need to pre-cook it.
See recipe card for quantities.
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 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. Alternatively, mix the tinned or canned salmon with the spinach.
In a bowl, mix together the creme fraiche, juice of half the lemons, and 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/shredded cheese.
Bake in the oven for 35 - 40 minutes until the lasagne sheets are cooked.
Hint: Check your lasagne is cooked by inserting a knife into the centre of the dish. The knife should go through the lasagne sheets if they are cooked.
Using Tinned / Canned Salmon
You can easily make this recipe using tinned or canned salmon, which also makes this a handy recipe for using storecupboard staples. Drain the salmon first and remove any bones. Tinned Salmon will be flakier in texture than the bite-sized chunks when using fresh salmon. This means you can add more layers to your lasagne if you would like to. Add a layer of lasagne sheets/noodles on top of the salmon and spinach then repeat and finish off with a layer of lasagne sheets and creme fraiche on top, followed by the cheese.
Substitutions
Salmon - I've used fresh salmon, but you can use tinned or canned salmon. Be sure to drain the canned salmon well and remove any bones. Using canned salmon makes this a great standby dish.
Spinach - fresh spinach is best and it doesn't need to be pre-cooked. If you are using frozen spinach, then drain it first to remove as much water as possible or your lasagne sauce will be runny.
Vegetables - if you want to add more vegetables to this salmon lasagne leeks, mushrooms or kale go very well.
Cheese - I've used grated / shredded mozarella to top off this lasagne as it has a mild taste so doesn't compete with the stronger taste of salmon. Some people prefer to top a lasagne with parmesan cheese, which works just as well.
Equipment
You will need an oven-proof lasagne dish. An ideal size for 4 people is approx. 25cm x 17cm. (10 x 7 inches)
How to Serve
Serve your salmon lasagne with a simple green salad or a side of green vegetables such as peas, green beans or kale.
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 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, which will 'split' when frozen and look lumpy, although will still be safe to eat. If you want to make this ahead of time, it will keep uncooked in the fridge for up to 24 hours.
How to Reheat Cooked Lasagne
Ideally, you want to defrost your lasagne before reheating it. If you're not able to do this, 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.
Top tip
You can assemble this Salmon and Spinach Lasagne 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
FAQ
Salmon is an oily fish and spinach has a crisp fresh flavour so goes very well with salmon.
The dried lasagne noodles or sheets take 35 - 40 minutes to cook in the oven and don't need to be pre-cooked before assembling the lasagne. You do need to make sure the dried lasagne sheets don't overlap too much so score them with a knife and break them so they fit in your dish.
You can use frozen spinach. Cook the spinach first, then drain off the excess water before adding the salmon.
📖 Recipe
Salmon Lasagne with Spinach
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.1 tablespoon olive oil, 600 g salmon fillets, 200 g spinach
- In a bowl, mix together the creme fraiche, juice of half the lemons, nutmeg and season with salt and pepper.300 g creme fraiche, 1 lemons, ¼ teaspoon nutmeg, 1 dash salt, 1 dash black 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.6 lasagne sheets
- Add another layer of lasagne sheets and spread the rest of the creme fraiche over the top. Sprinkle with the grated cheese.200 g mozarella 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.
Tayler
I've been trying to add more fish to our diet, so I made this lasagna last night. It was absolutely delicious and my whole family loved it!
Toni
Such a very filling and delicious meal!! Everyone at my house loved it!
Dannii
We love using salmon in a lasagna - it's so light and fresh, but still comforting too.
Alison Saalbach Corey
Lovely recipe!! Perfect for any occasions!
Tara
I'm always on the look out for more comfort foods to easily pull together during the chilly weather months and this lasagna did not disappoint! I love how unique it is.