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Salmon lasagna

Salmon lasagna

Based on 6 ratings
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"Lasagna is great. I like it classic Italian with minced meat and tomatoes, as well as vegetarian. Here is my salmon and spinach version. Have fun re-cooking it!"
Difficulty
Medium 👍
Preparation
30 min
Baking
40 min
Resting
0 min

Ingredients

2Servings
250 ml
milk
½
onion
3
cloves
20 g
butter
20 g
flour
1 pinch
ground nutmeg
3 pinches
salt
1 pinch
pepper
200 g
salmon fillets
200 g
spinach
30 g
spreadable goat cheese
4
lasagna noodles
50 g
Pecorino cheese
1 tbsp
olive oil

Utensils

2 knives, 2 pots, 2 cutting boards, whisk, spatula, frying pan, baking dish

  • Step 1/ 7

    Peel a small or half an onion and spike it with cloves. Bring the milk with the spiked onion to a boil and let it rest next to the heat for approx. 10 min. Then remove onion from the milk.
    • 250 ml milk
    • ½ onion
    • 3 cloves
    • knife
    • pot
    • cutting board

    Peel a small or half an onion and spike it with cloves. Bring the milk with the spiked onion to a boil and let it rest next to the heat for approx. 10 min. Then remove onion from the milk.

  • Step 2/ 7

    Melt butter in another pot, add flour and sauté briefly while stirring with a whisk.
    • 20 g butter
    • 20 g flour
    • whisk
    • pot

    Melt butter in another pot, add flour and sauté briefly while stirring with a whisk.

  • Step 3/ 7

    Gradually pour in the milk, stirring constantly, bring to a boil. Simmer on low heat for 10-15 min. Stir occasionally and add cream cheese. If the béchamel sauce becomes too thick, carefully add a little water. Season with nutmeg, salt and pepper.
    • 1 pinch ground nutmeg
    • 3 pinches salt
    • 1 pinch pepper
    • 30 g spreadable goat cheese

    Gradually pour in the milk, stirring constantly, bring to a boil. Simmer on low heat for 10-15 min. Stir occasionally and add cream cheese. If the béchamel sauce becomes too thick, carefully add a little water. Season with nutmeg, salt and pepper.

  • Step 4/ 7

    Finely chop the cooked onion, or get a new one, and sauté it in a pan with oil. Add the fresh spinach and let it shrink in. If you use frozen spinach, this step is not necessary.
    • 200 g spinach
    • 1 tbsp olive oil
    • spatula
    • frying pan

    Finely chop the cooked onion, or get a new one, and sauté it in a pan with oil. Add the fresh spinach and let it shrink in. If you use frozen spinach, this step is not necessary.

  • Step 5/ 7

    Check salmon for fish bones, remove from skin and cut into 1 cm/0,4 in. wide strips. If using frozen salmon, allow to defrost and cut into slices as well.
    • 200 g salmon fillets
    • knife
    • cutting board

    Check salmon for fish bones, remove from skin and cut into 1 cm/0,4 in. wide strips. If using frozen salmon, allow to defrost and cut into slices as well.

  • Step 6/ 7

    Starting with a few dollops of béchamel sauce and a layer of lasagna sheets, layer all ingredients alternately. Do not place the lasagna sheets directly on top of each other and always cover them well with sauce, otherwise they will not cook evenly. As a last layer, cover everything with béchamel sauce and pecorino cheese.
    • 4 lasagna noodles
    • 50 g Pecorino cheese
    • baking dish

    Starting with a few dollops of béchamel sauce and a layer of lasagna sheets, layer all ingredients alternately. Do not place the lasagna sheets directly on top of each other and always cover them well with sauce, otherwise they will not cook evenly. As a last layer, cover everything with béchamel sauce and pecorino cheese.

  • Step 7/ 7

    Bake the lasagna at 200°C/390°F (gas level 4) for approx. 45 min. If your baking dish is small or very full, place it on a tray so the sauce does not drip into the oven.

    Bake the lasagna at 200°C/390°F (gas level 4) for approx. 45 min. If your baking dish is small or very full, place it on a tray so the sauce does not drip into the oven.

  • Enjoy your meal!

    Salmon lasagna

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