Description
Mediterranean-inspired salmon lasagne brings coastal Italian charm to dinner tables. Layers of silky pasta, flaky salmon, and tender spinach create a luxurious meal packed with omega-3 goodness you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 10 fresh lasagne sheets
- 500g (17.6 ounces) smoked salmon, cut into 2 cm squares
- 400g (14.1 ounces) baby spinach
- 250g (8.8 ounces) cheddar cheese, grated
- 50g (1.8 ounces) Parmesan cheese, grated
Sauce and Flavoring Ingredients:
- 100g (3.5 ounces) unsalted butter (plus extra for greasing)
- 100g (3.5 ounces) plain flour
- 950 milliliters (32 fluid ounces) whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon grated nutmeg
Aromatics and Seasoning:
- ½ leek, thinly sliced
- 2 garlic cloves, crushed
- 4 sprigs of dill, chopped
- Salt
- Freshly ground black pepper
- Salad leaves for serving
Instructions
- Melt 2.6 ounces (75 grams) of butter in a saucepan over medium heat. Incorporate flour and cook for 1-2 minutes, creating a smooth roux. Slowly pour in milk while continuously stirring, allowing the sauce to gradually thicken over 8-10 minutes. Introduce Dijon mustard and freshly grated nutmeg, blending until harmonious.
- Heat the oven to 356°F (180°C) or gas mark 4. Generously coat a lasagne dish with additional butter to prevent sticking.
- In a separate pan, dissolve the remaining 0.8 ounces (25 grams) of butter. Sauté sliced leeks until translucent, approximately 2-3 minutes. Season with salt and pepper. Add minced garlic and fresh spinach, cooking until the greens wilt completely. Carefully drain any accumulated liquid to maintain dish integrity.
- Create a thin sauce base at the bottom of the prepared dish. Layer lasagne sheets precisely, covering the entire surface. Distribute leek and spinach mixture evenly. Arrange smoked salmon squares strategically. Sprinkle a combination of cheddar and Parmesan cheeses generously. Repeat layering process, ensuring final top layer consists of sauce, salmon, and a robust cheese covering.
- Bake for 45 minutes until achieving a golden-brown exterior. Test doneness by inserting a fork – smooth entry indicates perfect consistency. Garnish with freshly chopped dill and accompany with a crisp green salad for a complete dining experience.
Notes
Here’s a unique version of the Recipe Card Notes:
- Transform your ordinary dinner into an extraordinary culinary adventure with this salmon and spinach lasagne masterpiece.
- Refrigerate the assembled dish up to 24 hours in advance, making entertainment planning a breeze.
- Select no-boil lasagne sheets to streamline your cooking process and reduce kitchen prep time.
- Consider swapping full-fat dairy with lighter alternatives for a health-conscious variation.
- Store leftover portions carefully in sealed containers, enjoying delicious flavors for up to three days when properly refrigerated.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 713 kcal
- Sugar: 4 g
- Sodium: 1073 mg
- Fat: 52 g
- Saturated Fat: 32 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 153 mg