Imagine a lasagna that breaks all the traditional rules – a luxurious maritime masterpiece that transforms the classic Italian comfort food into an extraordinary culinary adventure! This Salmon and Spinach Lasagna isn't just another pasta dish; it's a gourmet experience that will make your taste buds dance with delight. Packed with rich, omega-3 loaded salmon, vibrant spinach, and layers of creamy cheese, this recipe promises to elevate your dinner game from ordinary to extraordinary in just over an hour.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 1 can (14.5 oz) salmon, drained
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 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.
- Fill a large pot with water and bring to a boil. Add a pinch of salt and cook the lasagna noodles according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, carefully flake the drained salmon using a fork, removing any visible bones. Season with salt and pepper.
- Wash the fresh spinach leaves thoroughly and pat dry with paper towels. Roughly chop the spinach into smaller pieces.
- In another bowl, mix ricotta cheese with half of the chopped spinach. Season with a pinch of salt and black pepper.
- 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 needed.
- Spread half of the ricotta-spinach mixture over the noodles, followed by half of the flaked salmon.
- Pour a third of the marinara sauce over the salmon layer, ensuring even coverage.
- Sprinkle half of the mozzarella cheese and remaining chopped spinach over the sauce.
- Repeat the layering process with the next three noodles, remaining ricotta mixture, salmon, sauce, and cheese.
- Top with the final three lasagna noodles, remaining marinara sauce, and sprinkle the last of the mozzarella cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 35 minutes covered, then remove the foil and bake for an additional 10 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 easier.
- Slice into 6 equal portions and serve hot. Optionally, garnish with fresh basil or parsley.
Tips
- Always choose high-quality, boneless canned salmon for the smoothest texture and easiest preparation.
- For extra flavor, consider lightly sautéing the spinach with garlic before mixing it into the ricotta cheese.
- To prevent a watery lasagna, make sure to thoroughly drain the salmon and pat the spinach dry before layering.
- Use fresh mozzarella if possible for a more luxurious, creamy cheese layer.
- Let the lasagna rest after baking – this crucial step helps the layers set and makes cutting and serving much easier.
- If you prefer a lighter version, you can substitute part-skim ricotta and mozzarella without compromising too much on taste.
- For a crispy top, switch to broil for the last 2-3 minutes of baking, watching carefully to prevent burning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 75mg
