Seattle Lasagna
Dive into the rich, Pacific Northwest-inspired flavors of Seattle Lasagna, a sophisticated twist on the classic dish that celebrates the region’s love for smoked salmon and fresh ingredients. This hearty and innovative recipe layers tender lasagna noodles with creamy ricotta, sautéed spinach, and buttery smoked salmon, all tied together with a luscious, nutmeg-kissed béchamel sauce. Topped with a generous blend of shredded mozzarella and Parmesan, each bite boasts a perfectly golden, melty finish. Perfect for dinner parties or cozy evenings, this unique seafood lasagna is both elegant and comforting, offering a harmonious balance of creamy, smoky, and savory flavors. Ready in just over an hour, it serves as the ultimate centerpiece dish to impress your guests or elevate your weeknight dinner routine.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 12 ounces Smoked salmon
- 6 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Milk
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or nonstick spray.
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8-10 minutes. Drain and lay flat on a clean towel to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Transfer to a bowl and set aside.
Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 2 minutes to form a roux.
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly, and cook until thickened, about 5 minutes.
Season the béchamel sauce with salt, pepper, and nutmeg. Remove from heat and set aside.
Begin assembling the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
Place 3 lasagna noodles over the sauce, slightly overlapping. Add 1/3 of the ricotta cheese, 1/3 of the sautéed spinach, 1/3 of the smoked salmon (flaked into pieces), and 1/3 of the shredded mozzarella cheese. Drizzle a small amount of béchamel sauce on top.
Repeat the layering process two more times, finishing with a layer of noodles on top. Spread the remaining béchamel sauce over the top layer and sprinkle with Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy your Seattle Lasagna!
Nutrition Facts
Calories |
6289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.2 g | 346% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 10010 mg | 435% | |
| Total Carbohydrate | 625.3 g | 227% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 72.9 g | ||
| Protein | 375.3 g | 751% | |
| Vitamin D | 68.9 mcg | 345% | |
| Calcium | 7340 mg | 565% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 3899 mg | 83% | |
*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.
