This creamy salmon lasagna with spinach is a great family meal. With spinach, salmon fillet and a creamy Bechamel sauce the casserole is really tasty and can uncomplicated prepare. You need Only a few ingredients And get a lasagna that is crispy on the outside and nice and juicy on the inside. Ideal for everyone who loves fish and pasta runs – No matter whether during the week or as a weekend dinner with the family.
Content of this article
Lachs spinach lasagna-delicious pasta casserole
I always like salmon – especially in combination with pasta. At the age of 20 I started cooking salmon-cream pasta. In the past with a fixed bag and today only without. With spinach, the station wagon is just even better. Admittedly, spinach is not for everyone, but if you like it, you will love this lasagna.
I particularly like casserole recipes that you can take them great. While the casserole is in the oven, you can already cover the table or just take a deep breath – instead of supervising several pots on the stove.
Ingredients for the salmon spinach lasagne
✔️ TK salmon fillet
It is best to process it easily, then the fish can be dice well and even evenly through when baking.
✔️ Leaf spinach
Use fresh leaf spinach, wash it thoroughly and also drain it well. The leaves are then blanched in a pan. If you prefer to cook with a TK spinach, it should be thawed and drained. The fresh spinach coincides strongly when searing. If you use frozen leaf spinach, you should express it well so that the lasagna does not become too watery.
✔️ Lasagne plates
Depending on the baking dish, you are welcome to adapt the amount of lasagna plates. Just make sure that everyone is covered by sauce. The pasta plates are also available in gluten -free variant.
✔️ Onion & garlic
I prefer to cook with fresh cloves of garlic. If you don’t have toes there, a little garlic powder or granules will also go if necessary. Chop nicely and only steam until glassy so that nothing becomes bitter. A medium-sized onion is sufficient for the spinach lax lasagna. Alternatively, you can take shallots or spring onions.
✔️ butter
You need the butter to sweat the vegetables and also for the flour sweat of the bright sauce.
✔️ Milk & cream
The combination makes the sauce nice and creamy. A dash of cream rounds off the Béchamels sauce. You can take a cup of whipped cream or cooking cream, such as creamefins.
✔️ Flour
Normal wheat flour is important for binding the Bechamel sauce. Briefly sweat so that it doesn’t taste floury.
✔️ Salt, pepper & nutmeg
The sauce is then seasoned with salt, pepper and some nutmeg. The classic spices belong in every Béchamel sauce.
✔️ Cheese
I like to take a mix of Mozzarella, Gouda and Parmesan. Together the cheese hood then pulls beautiful threads, but still becomes golden brown, crispy and spicy.
Prepare spinach salmon lasagna
1️⃣ Prepare spinach
Put a finely chopped onion and pressed garlic with a little butter in a pan and steam the vegetables glassy. Then the spinach is added. Just let him collapse briefly and season it with salt, pepper and nutmeg.
2️⃣ Prepare salmon
Cut the slightly tapped salmon into cubes and also lightly salt and pepper.
3️⃣ Bechamels sauce cook
Melt butter in a small saucepan. Stir in the flour and sweat briefly. Then gradually stir in the milk and cream – stir vigorously so that no lumps are created. Season with salt, pepper and nutmeg. Simmer briefly until the sauce thickens a bit.
4️⃣ Layer lasagna
Grease a small baking dish slightly. Start with a little Bechamel sauce, then lasagne plates, spinach, salmon cubes, Bechamel sauce – repeat the whole in 2–3 layers. Stop with a sauce and grated cheese at the end.
7️⃣ Bake
Bake the lasagna in the preheated oven at 170 ° C top/bottom heat for approx. 45–50 minutes. When the cheese gets too dark, cover with aluminum foil.
Tips for your spinach lasagna with salmon
In order for the lasagna to remain stable when serving, put the lasagne panels directly on the sauce – so they become nice and soft. Ob Show the salmon or spinach first, it doesn’t matter – The main thing is that there is enough sauce between the plates.
You can also prepare the lasagna great: Simply layer everything and then store covered in the refrigerator until it comes into the oven. Remains stay in the fridge for 2-3 days, airtight packaged.
Also to Freeze The lasagna is great. It is best to freeze in portions and bake at 160 degrees for about 30 minutes.
As for the cheese: Here you can vary as you please. Emmentaler, Mozzarella or Gouda all fit great. If you like it spicy, mix a little Parmesan – this ensures a really nice cheese crust.
Further delicious casserole recipes
If you like casseroles, take a look at these recipes on the blog:
How did you like it?
I hope you will try the spinach salmon lasagna soon! It is made easy, tastes really good and fits every opportunity. If you liked it, I am very happy about a ⭐ ⭐ “evaluation and your comment.
- 250 G TK salmon fillet dust
- 200 G Fresh leaf spinach
- 6-8 Piece Lasagne plates
- 1 Piece Onion
- 1 Piece clove of garlic
- 1 Tin butter or oil
For the sauce
- 1 Tin butter
- 1 Tin Flour
- 250 G Milk
- 100 ML cream
- something Salt & pepper
- 1 prize nutmeg
- 70 G grated cheese
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Finely chop the onion and garlic and steam until glassy in a little butter in a pan. Add the spinach, let it collapse briefly. Season with salt, pepper and nutmeg. Set aside.
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Cut the slightly tapped salmon into cubes, salt and pepper.
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Melt butter in a small saucepan, stir in the flour, sweat briefly. Now gradually stir in the milk and cream, stir well so that it does not clump. Season with salt, pepper and nutmeg. Simmer briefly until the sauce peels slightly
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Preheat the oven to 170 degrees top/ bottom heat.
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Layer in a slightly greased small baking dish: Something Bechamel, pasta plates, spinach, salmon, cechamel and then repeat.
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Complete with sauce and cheese. Bake for 45-50 minutes. If the cheese becomes too dark, cover the casserole with aluminum foil.
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