Salmon and Spinach Lasagne. The Best Salmon Spinach Lasagna Recipes on Yummly A quick and easy Salmon and Spinach lasagna that uses creme friache rather than white sauce. In an effort to speed things up, I've created this salmon and spinach lasagna using creme fraiche rather than a white sauce.
Spinach and Salmon Lasagna. this link is to an external site that may or may not meet accessibility guidelines.
How to make the most amazing lasagna.
Just you need to follow step by step to make salmon and spinach lasagna from scratch.
You can cook Salmon and Spinach Lasagne using 18 ingredients and 5 steps. Here is how you cook it.
Ingredients of Salmon and Spinach Lasagne
- Prepare of Veggies and Herbs.
- Prepare 1 bag of fresh bag of spinach.
- It's 1 tbsp of fresh chopped dill weed.
- Prepare 1 of lemon zest.
- It's to taste of Himalayan salt and cracked black pepper.
- You need 2 of finely sliced shallots.
- It's 4 tbsp of grapeseed oil.
- Prepare of Meat.
- Prepare 1 2/3 lb of skinless salmon fillets.
- Prepare of Dairy.
- You need 2 cup of combined shredded asiago and parmesan cheese, mixed.
- Prepare 1 cup of mild shredded cheddar cheese.
- You need 1/3 cup of butter.
- Prepare 2 cups of milk (you can use skim milk).
- You need 1 cup of heavy whipping cream.
- It's 3/4 cup of cottage cheese.
- You need of Pasta.
- You need 12-14 of Oven baked lasagne sheets.
Salmon and dill, spinach and nutmeg, white wine, creme fraiche, and gooey melted mozzarella cheese combine in a warm, creamy lasagna with a special fresh twist. Perfect with a big green salad and a crisp white wine for drinking. Remove the pot from the heat and add the salmon. I've made regular Lasagna with Meat Sauce and Vegetarian Lasagna with Broccoli, Kale, and Zucchini.
Salmon and Spinach Lasagne instructions
- Prepare Spinach... Turn the stove on to medium heat. Use a medium sauce pan and add the grapeseed oil. Let oil become slightly hot and add sliced shallots. Cooked until they are translucent, about 5-7 minutes, with consistent stirring. Add the bag of spinach to pan. Stirring with consistency until spinach is wilted. Once complete, then set aside in a bowl..
- Prepare the salmon...Turn the stove on to medium to low heat. Use a medium sauce pan and add 2 tbsp of grapeseed oil. Let oil become slightly hot then add the salmon to cook. Cook the salmon on both side for 5-7 mins or longer for larger pieces. Once done, break into pieces and put aside in a bowl..
- Prepare cheese sauce (or bechamel sauce)...Melt the butter in a large pot until it foams. Slowly whisk in flour to make a roux. Cook for 2 min and don't let burn. Slowly add milk, whisk briskly, until sauce is smooth, then add heavy cream. Stir whiskly until smooth. Put sauce on low simmer, cook until thickens. Stir in dill, lemon zest, salt, pepper and combine cheese mix of parmesan/asiago. Turn off pot, once the sauce is complete..
- Assemble to Lasagne...Preheat oven to 350°. To a 13x9 dish, add some sauce to bottom of pan. Line pan with 4-5 lasagne sheets. Add another layer sauce, then some salmon, spinach, some cottage cheese and some mix of cheddar/asiago/parmesan cheese. Continue this for another two layers. Top with final layer of lasagne sheets, remaining sauce and sprinkle with rest of cheese mix..
- Cook the lasagne...Place pan on a cookie sheet to catch any overspill. Put in the oven to cook for 25-30 minutes. If you want a brown top, at the last 5 minutes set the oven to broil at 500°. As it finish cooking, set lasagne aside for 10 minutes before eating..
I got a little more creative with Vegetarian Lasagna with Feta Cheese, Spinach, and Tofu. I've even blogged Pastitsio (Greek "Lasagna"). Put some Comté cheese in your spinach and crack for lasagna with salmon! In medium bowl, mix creamed spinach with mozzarella and ricotta cheeses. Salmon and spinach lasagne is an absolutely terrific innovation and so delicious with the creamy garlic white sauce.