Salmon Lasagna
Salmon Lasagna
Ingredients
For the Salmon
- 24 ounces skinless salmon
- 2 tablespoons avocado oil, plus more for rubbing salmon
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Ricotta Mixture
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh Italian parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
For the Sauce
- 2 tablespoons butter
- 1 shallot, chopped fine
- 3 garlic cloves, chopped
- 2 1/2 cups heavy cream
- 1/4 cup pasta water, reserved
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
For the Lasagna Assembly
- 9 lasagna sheets
- 8 ounces freshly shredded mozzarella cheese
- 8 ounces freshly shredded pepper jack cheese
For Garnish
- 1/4 cup fresh basil, chopped, or as needed
- 1/2 teaspoon paprika, or as needed
Instructions
- 1
Preheat your oven to 375°F. Shred the mozzarella and pepper jack cheese from the blocks. Chop the shallots and garlic for the sauce.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan, 1/4 cup fresh chopped Italian parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Whisk until the mixture is smooth. Set aside.
⏱️ 5 min
- 3
Bring a large pot of generously salted water to a rolling boil. Add the 9 lasagna sheets and boil for 6 minutes. Before draining, reserve 1/4 cup of the pasta water. Drain the lasagna sheets and set aside.
⏱️ 10 min
- 4
While the pasta cooks, rub the salmon with avocado oil and season with 1 teaspoon Old Bay, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.
⏱️ 3 min
- 5
Heat 2 tablespoons of avocado oil in a large pan over medium-high heat. Sear the seasoned salmon for 3 to 4 minutes per side, until cooked through and flaky. Remove the salmon from the pan, roughly chop it, and set aside.
⏱️ 8 min
- 6
Reduce the heat to medium. In the same pan, melt the 2 tablespoons of butter. Add the chopped shallot and chopped garlic, and sauté just until fragrant, about 2-3 minutes.
⏱️ 3 min
- 7
Slowly pour in the 2 1/2 cups of heavy cream while continuously whisking. Add the reserved 1/4 cup pasta water, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon paprika, and 2 cups fresh chopped spinach. Let the sauce simmer for 8 to 10 minutes, stirring frequently. Do not let the sauce boil, as it can break.
⏱️ 10 min
- 8
Reduce the heat to medium-low. Stir in the 1 cup grated Parmesan cheese and the cooked, chopped salmon until well combined. Remove the pan from the heat.
⏱️ 3 min
- 9
To assemble the lasagna, spread a thin layer of the salmon cream sauce on the bottom of a 14x8 inch glass baking dish. Arrange 3 lasagna sheets over the sauce. Evenly spread one-third of the ricotta mixture over the lasagna sheets, then top with one-third of the salmon cream sauce, and sprinkle with a generous amount of shredded mozzarella and pepper jack cheese.
⏱️ 5 min
- 10
Repeat the layering process two more times: 3 lasagna sheets, ricotta mixture, salmon cream sauce, and shredded cheeses. For the final layer, top with the remaining shredded mozzarella and pepper jack cheese. Sprinkle with paprika and arrange fresh basil leaves on top.
⏱️ 5 min
- 11
Bake the lasagna in the preheated oven for 30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for 10 minutes before slicing and serving.
⏱️ 40 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Salmon Lasagna
For the Salmon
- 24 ounces skinless salmon
- 2 tablespoons avocado oil, plus more for rubbing salmon
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Ricotta Mixture
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh Italian parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
For the Sauce
- 2 tablespoons butter
- 1 shallot, chopped fine
- 3 garlic cloves, chopped
- 2 1/2 cups heavy cream
- 1/4 cup pasta water, reserved
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
For the Lasagna Assembly
- 9 lasagna sheets
- 8 ounces freshly shredded mozzarella cheese
- 8 ounces freshly shredded pepper jack cheese
For Garnish
- 1/4 cup fresh basil, chopped, or as needed
- 1/2 teaspoon paprika, or as needed
Instructions
- 1
Preheat your oven to 375°F. Shred the mozzarella and pepper jack cheese from the blocks. Chop the shallots and garlic for the sauce.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan, 1/4 cup fresh chopped Italian parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Whisk until the mixture is smooth. Set aside.
⏱️ 5 min - 3
Bring a large pot of generously salted water to a rolling boil. Add the 9 lasagna sheets and boil for 6 minutes. Before draining, reserve 1/4 cup of the pasta water. Drain the lasagna sheets and set aside.
⏱️ 10 min - 4
While the pasta cooks, rub the salmon with avocado oil and season with 1 teaspoon Old Bay, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.
⏱️ 3 min - 5
Heat 2 tablespoons of avocado oil in a large pan over medium-high heat. Sear the seasoned salmon for 3 to 4 minutes per side, until cooked through and flaky. Remove the salmon from the pan, roughly chop it, and set aside.
⏱️ 8 min - 6
Reduce the heat to medium. In the same pan, melt the 2 tablespoons of butter. Add the chopped shallot and chopped garlic, and sauté just until fragrant, about 2-3 minutes.
⏱️ 3 min - 7
Slowly pour in the 2 1/2 cups of heavy cream while continuously whisking. Add the reserved 1/4 cup pasta water, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon paprika, and 2 cups fresh chopped spinach. Let the sauce simmer for 8 to 10 minutes, stirring frequently. Do not let the sauce boil, as it can break.
⏱️ 10 min - 8
Reduce the heat to medium-low. Stir in the 1 cup grated Parmesan cheese and the cooked, chopped salmon until well combined. Remove the pan from the heat.
⏱️ 3 min - 9
To assemble the lasagna, spread a thin layer of the salmon cream sauce on the bottom of a 14x8 inch glass baking dish. Arrange 3 lasagna sheets over the sauce. Evenly spread one-third of the ricotta mixture over the lasagna sheets, then top with one-third of the salmon cream sauce, and sprinkle with a generous amount of shredded mozzarella and pepper jack cheese.
⏱️ 5 min - 10
Repeat the layering process two more times: 3 lasagna sheets, ricotta mixture, salmon cream sauce, and shredded cheeses. For the final layer, top with the remaining shredded mozzarella and pepper jack cheese. Sprinkle with paprika and arrange fresh basil leaves on top.
⏱️ 5 min - 11
Bake the lasagna in the preheated oven for 30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for 10 minutes before slicing and serving.
⏱️ 40 min•🌡️ 375