Salmon Alfredo Lasagna Rolls
Salmon Alfredo Lasagna Rolls
Ingredients
For the Lasagna Rolls
- 6 lasagna noodles
For the Spinach & Ricotta Mixture
- 1 tablespoon butter
- 1 tablespoon avocado oil
- 1/3 cup shallot, diced
- 1 tablespoon garlic, minced (about 2 cloves)
- 1 cup fresh spinach, chopped
- 4 ounces cream cheese
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup Monterey Jack cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning
- 1 teaspoon parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Salmon
- 10 ounces salmon, (about 1/2 a slab)
- 1 tablespoon avocado oil
- 1/2 teaspoon Tony Chachere's Creole Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic & herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon parsley
- 1/2 teaspoon black pepper
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced (about 2 cloves)
- 2 cups heavy cream
- 1 cup Parmesan cheese
- 1 teaspoon reserved salmon seasoning
For Baking
- 1/4 cup Parmesan cheese, extra, for topping
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 6 lasagna noodles and cook according to package directions until al dente. Once cooked, drain the noodles and lay them flat on a clean surface or parchment paper to prevent sticking.
⏱️ 10 min
- 2
In a skillet over medium heat, melt 1 tablespoon of butter and add 1 tablespoon of avocado oil. Add the diced shallot and minced garlic, then sauté for 2-3 minutes until fragrant. Add the chopped fresh spinach and cook until it is wilted, about 2-3 minutes. Remove from heat and let cool slightly.
⏱️ 7 min
- 3
In a large bowl, combine the sautéed shallot and spinach mixture with cream cheese, ricotta cheese, shredded Parmesan cheese, and Monterey Jack cheese. Season the mixture with onion powder, garlic powder, Italian herb seasoning, parsley, crushed red pepper flakes, black pepper, and salt. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min
- 4
Preheat your oven to 375°F. Take the salmon and drizzle it with 1 tablespoon of avocado oil. In a small bowl, combine Tony Chachere's Creole Seasoning, onion powder, garlic powder, garlic & herb seasoning, smoked paprika, parsley, and black pepper. Season the salmon generously with this spice mixture, rubbing it evenly over all surfaces. Reserve 1 teaspoon of this seasoning mix for the Alfredo sauce later.
⏱️ 5 min•🌡️ 375
- 5
Cook the seasoned salmon in a pan over medium-high heat for 4-6 minutes per side, or until it is fully cooked and easily flakes with a fork. Once cooked, transfer the salmon to a plate and use a fork to flake it into small, bite-sized pieces.
⏱️ 10 min
- 6
Lay out each cooked lasagna noodle flat. Spread a generous and even layer of the spinach and ricotta mixture over the entire surface of each noodle. Evenly sprinkle the flaked salmon over the cheese mixture on each noodle. Carefully roll each noodle tightly, starting from one end.
⏱️ 8 min
- 7
In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 1 tablespoon of minced garlic and sauté until fragrant, about 1 minute. Pour in 2 cups of heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Add 1 cup of Parmesan cheese and stir constantly until the cheese is fully melted and the sauce is smooth and thickened. Incorporate the 1 teaspoon of reserved salmon seasoning into the Alfredo sauce and mix well.
⏱️ 8 min
- 8
Pour about 1 cup of the prepared Alfredo sauce into the bottom of a 9x13 inch baking dish. Arrange the rolled lasagna noodles seam-side down in the baking dish over the sauce. Pour the remaining Alfredo sauce over the tops of the lasagna rolls, ensuring they are well covered. Sprinkle additional Parmesan cheese over the top for a golden crust.
⏱️ 5 min
- 9
Bake in the preheated oven at 375°F for 20 minutes, or until the sauce is bubbly and the top is golden brown. Remove the baking dish from the oven and let it cool slightly for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Salmon Alfredo Lasagna Rolls
For the Lasagna Rolls
- 6 lasagna noodles
For the Spinach & Ricotta Mixture
- 1 tablespoon butter
- 1 tablespoon avocado oil
- 1/3 cup shallot, diced
- 1 tablespoon garlic, minced (about 2 cloves)
- 1 cup fresh spinach, chopped
- 4 ounces cream cheese
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup Monterey Jack cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning
- 1 teaspoon parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Salmon
- 10 ounces salmon, (about 1/2 a slab)
- 1 tablespoon avocado oil
- 1/2 teaspoon Tony Chachere's Creole Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic & herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon parsley
- 1/2 teaspoon black pepper
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced (about 2 cloves)
- 2 cups heavy cream
- 1 cup Parmesan cheese
- 1 teaspoon reserved salmon seasoning
For Baking
- 1/4 cup Parmesan cheese, extra, for topping
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 6 lasagna noodles and cook according to package directions until al dente. Once cooked, drain the noodles and lay them flat on a clean surface or parchment paper to prevent sticking.
⏱️ 10 min - 2
In a skillet over medium heat, melt 1 tablespoon of butter and add 1 tablespoon of avocado oil. Add the diced shallot and minced garlic, then sauté for 2-3 minutes until fragrant. Add the chopped fresh spinach and cook until it is wilted, about 2-3 minutes. Remove from heat and let cool slightly.
⏱️ 7 min - 3
In a large bowl, combine the sautéed shallot and spinach mixture with cream cheese, ricotta cheese, shredded Parmesan cheese, and Monterey Jack cheese. Season the mixture with onion powder, garlic powder, Italian herb seasoning, parsley, crushed red pepper flakes, black pepper, and salt. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min - 4
Preheat your oven to 375°F. Take the salmon and drizzle it with 1 tablespoon of avocado oil. In a small bowl, combine Tony Chachere's Creole Seasoning, onion powder, garlic powder, garlic & herb seasoning, smoked paprika, parsley, and black pepper. Season the salmon generously with this spice mixture, rubbing it evenly over all surfaces. Reserve 1 teaspoon of this seasoning mix for the Alfredo sauce later.
⏱️ 5 min•🌡️ 375 - 5
Cook the seasoned salmon in a pan over medium-high heat for 4-6 minutes per side, or until it is fully cooked and easily flakes with a fork. Once cooked, transfer the salmon to a plate and use a fork to flake it into small, bite-sized pieces.
⏱️ 10 min - 6
Lay out each cooked lasagna noodle flat. Spread a generous and even layer of the spinach and ricotta mixture over the entire surface of each noodle. Evenly sprinkle the flaked salmon over the cheese mixture on each noodle. Carefully roll each noodle tightly, starting from one end.
⏱️ 8 min - 7
In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 1 tablespoon of minced garlic and sauté until fragrant, about 1 minute. Pour in 2 cups of heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Add 1 cup of Parmesan cheese and stir constantly until the cheese is fully melted and the sauce is smooth and thickened. Incorporate the 1 teaspoon of reserved salmon seasoning into the Alfredo sauce and mix well.
⏱️ 8 min - 8
Pour about 1 cup of the prepared Alfredo sauce into the bottom of a 9x13 inch baking dish. Arrange the rolled lasagna noodles seam-side down in the baking dish over the sauce. Pour the remaining Alfredo sauce over the tops of the lasagna rolls, ensuring they are well covered. Sprinkle additional Parmesan cheese over the top for a golden crust.
⏱️ 5 min - 9
Bake in the preheated oven at 375°F for 20 minutes, or until the sauce is bubbly and the top is golden brown. Remove the baking dish from the oven and let it cool slightly for 5 minutes before serving.
⏱️ 25 min•🌡️ 375