Salmon & Spinach Lasagna 🐟🌿🧀 Creamy Béchamel, Tender Salmon, and Garlicky Greens in a Rich Yet Balanced Baked Pasta

This lasagna skips red sauce and goes all-in on clean flavor and creamy depth — seared or poached salmon flaked into layers with ricotta, sautéed spinach, a smooth garlic béchamel, and golden melted cheese. Think lighter, brighter comfort with plenty of flavor and zero heaviness.

Perfect for spring dinners, make-ahead meals, or a cozy twist on classic seafood lasagna.

Ingredients (Serves 6–8)

Salmon & Spinach Filling

  • 1 lb salmon fillet (skinless), cooked and flaked
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 6 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
  • Zest of ½ lemon
  • Salt and pepper to taste

Ricotta Layer

  • 1½ cups whole milk ricotta
  • 1 egg
  • ¼ cup grated Parmesan
  • 1 tbsp chopped fresh dill, chives, or parsley
  • Salt and pepper

Garlic White Sauce (Béchamel)

  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 3 cups warm whole milk
  • ½ cup grated Parmesan
  • Pinch of nutmeg
  • Salt and white pepper

Lasagna Build

  • 9–12 lasagna noodles (no-boil or cooked)
  • 1½ cups shredded mozzarella
  • Optional: extra Parmesan, fresh herbs, lemon zest for garnish

Instructions

Step 1: Cook the Spinach

Heat olive oil in a skillet over medium. Add garlic and cook 30 seconds, then add spinach and sauté until wilted (or warmed through if frozen). Season with salt, pepper, and lemon zest. Let cool slightly.

Step 2: Mix Ricotta Layer

In a bowl, stir together ricotta, egg, Parmesan, herbs, salt, and pepper. Set aside.

Step 3: Make the Béchamel

Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk and simmer 5–7 minutes until thickened. Stir in Parmesan, nutmeg, salt, and white pepper.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a 9×13″ dish. Add noodles, half the ricotta, half the spinach, half the salmon, a layer of béchamel, and mozzarella. Repeat layers. Finish with noodles, béchamel, and cheese on top.

Step 5: Bake

Cover with foil and bake 30 minutes. Uncover and bake 15–20 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

Step 6: Serve

Top with fresh herbs or lemon zest. Serve with a crisp salad or roasted asparagus.

Flavor Variations

  • Add a few spoonfuls of pesto to the béchamel or ricotta
  • Use hot-smoked salmon for a deeper, smokier version
  • Add artichoke hearts, mushrooms, or leeks for depth
  • Swap ricotta for mascarpone for extra richness
  • Stir in capers or olives for a Mediterranean flair

Pro Tips

  • Cook salmon gently — roast, poach, or pan-sear just until done
  • Let the lasagna rest before slicing for clean layers
  • Warm milk speeds up béchamel and keeps it smooth
  • Bake on a tray to catch drips
  • Add a final broil for a crisp, bubbly cheese top

Final Thoughts

Salmon & Spinach Lasagna is rich, herby, and perfectly balanced — a creamy, satisfying bake that still feels fresh. With layers of garlic, greens, and buttery salmon, it’s a coastal twist that never gets old.

Flake it. Layer it. Bake it golden. 🐟🌿🧀🔥

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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