Dill Licious Salmon and Spinach Lasagna
Dive into the creamy, herbaceous layers of our Dill Licious Salmon and Spinach Lasagna, a seafood twist on the classic Italian comfort food! This recipe combines tender lasagna noodles with flaky, lemon-zested salmon, sautéed spinach, and a velvety dill cream sauce, all baked to golden perfection under a blanket of Parmesan and mozzarella cheeses. Ricotta infused with fresh dill adds a fragrant, creamy touch that perfectly complements the delicate flavors of the salmon. Perfect for impressing guests or elevating a weeknight dinner, this lasagna is as indulgent as it is nutritious. Ready in just 1 hour and 20 minutes, this modern take on lasagna will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 lb Fresh salmon
- 6 cups Fresh spinach
- 1.5 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 3 tbsp Fresh dill (chopped)
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Milk
- 1 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, add olive oil and cook the minced garlic until fragrant, about 1 minute.
Add fresh spinach to the skillet and sauté until wilted. Remove from heat and set aside.
Season the salmon with salt, pepper, and lemon zest. Grill or pan-sear the salmon for about 3-4 minutes per side, until fully cooked. Flake into small pieces and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Stir in 2 tablespoons of fresh dill, 1/2 cup of Parmesan cheese, and a pinch of salt and pepper into the sauce. Remove from heat.
In a medium bowl, mix ricotta cheese, the remaining 1 tablespoon of dill, and 1/4 cup of Parmesan cheese.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the dill cream sauce on the bottom.
Layer 3-4 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the spinach, half of the flaked salmon, and a generous drizzle of the dill cream sauce. Repeat the layers.
Finish with a final layer of noodles, the remaining dill cream sauce, the shredded mozzarella, and the rest of the Parmesan cheese.
Cover the dish with foil, ensuring it doesn’t touch the cheese, and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
Let the lasagna cool for 10-15 minutes before serving. Garnish with extra dill if desired.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 748 mg | 58% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
