Name: Salmon and spinach lasagne recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Cuisine: italian
Ingredients: 1 tbsp olive oil; 1 brown onion, diced; 1 clove garlic, crushed; 500g frozen spinach; Juice of half lemon; 1/3 cup dill, chopped; 100g butter; 1/2 cup plain flour; 1 litre milk; 2 x 415g tins pink salmon; 250g lasagne sheet; 1/2 cup grated parmesan.

by Greer Worsley Last updated on 06/07/2023

This delicious twist on traditional lasagne uses pantry and freezer staples. It’s like a spinach and salmon mornay in lasagne form! - Greer Worsley

Ingredients

1 tbsp olive oil
1 brown onion, diced
1 clove garlic, crushed
500g frozen spinach
Juice of half lemon
1/3 cup dill, chopped
100g butter
1/2 cup plain flour
1 litre milk
2 x 415g tins pink salmon
250g lasagne sheet
1/2 cup grated parmesan.

Method

Step 1

Heat oil in a large frypan and cook onion and garlic for 3-4 minutes until soft. Add spinach and cook over gentle heat until defrosted. Stir through lemon and dill. Season well with salt and pepper.
Step 2

To make bechamel, melt butter in a medium saucepan, then add flour and whisk over gentle heat for 1 minute. Gradually pour in milk, whisking well to remove any lumps. Heat until simmering and thick, stirring regularly to ensure it doesn’t catch on the bottom of the pan. Season well with salt and pepper. Set aside to cool slightly.
Step 3

Drain salmon and place in a bowl. Add 1 cup of béchamel sauce and stir to combine.
Step 4

Preheat oven to 180C. Spoon a little béchamel in the base of a medium lasagne dish (I used a 28cm x 20cm dish). Top with a layer of lasagne sheets, snapping them to fit if required. Add half the spinach mixture and spread into an even layer. Top with lasagne sheets. Next, spread salmon in a single layer. Top with more lasagne sheets then the rest of the spinach mixture. Finish with a final layer of lasagne sheets, then pour over the remaining béchamel. Sprinkle over parmesan. Bake for 35 minutes until golden and bubbling.