Prepare to revolutionize your pasta game with a mouthwatering lasagna that breaks all the traditional rules! Imagine the rich, creamy layers of classic Italian lasagna transformed by the luxurious smokiness of salmon and the vibrant green of fresh spinach. This isn't just another pasta dish - it's a culinary adventure that will transport your taste buds from your kitchen straight to a high-end Mediterranean restaurant. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this Ricotta Spinach and Smoked Salmon Lasagna promises to be a showstopper that's surprisingly easy to create!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup cooked spinach
- 8 ounces smoked salmon
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Cook the lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then lay the noodles flat on a clean kitchen towel to prevent sticking.
- In a medium bowl, mix ricotta cheese, cooked spinach, beaten egg, salt, and pepper. Ensure the spinach is well-drained and chopped finely to distribute evenly throughout the mixture.
- Flake the smoked salmon into small pieces, being careful to remove any skin or bones.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Place three lasagna noodles as the first layer, slightly overlapping if necessary.
- Spread half of the ricotta-spinach mixture over the noodles, then distribute half of the flaked smoked salmon evenly.
- Pour 1/3 of the remaining marinara sauce over this layer, then sprinkle with half of the mozzarella and Parmesan cheeses.
- Repeat the layering process with the next three noodles, remaining ricotta mixture, smoked salmon, sauce, and cheeses.
- Top with the final three lasagna noodles, remaining marinara sauce, and a final sprinkle of mozzarella and Parmesan cheeses.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese surface.
- Bake in the preheated oven for 35 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This allows the layers to set and makes cutting and serving easier.
- Slice into 6 portions and serve hot, garnishing with fresh chopped parsley or basil if desired.
Tips
- Always use well-drained spinach to prevent excess moisture in your layers.
- For the most tender noodles, slightly undercook them during the initial boiling, as they'll continue cooking in the oven.
- Let the lasagna rest after baking - this helps the layers set and makes cutting much easier.
- Choose high-quality smoked salmon for the best flavor impact.
- If you prefer a lighter version, you can use part-skim ricotta and mozzarella.
- Fresh herbs like parsley or basil can elevate the final presentation and add a burst of freshness.
- For a crispy top, broil the lasagna for 2-3 minutes after baking if you want extra golden cheese.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
