Salmon Lasagna Rolls
Salmon Lasagna Rolls
Ingredients
For the Salmon
- 2 salmon fillets, large
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika, or chili powder, or to taste
- 1/2 teaspoon green herbs, dried, such as dill or parsley
- 1 tablespoon butter, or oil, as needed
For the Crab and Spinach Mixture
- 6 ounces crab meat
- 1/4 teaspoon paprika, or chili powder, or to taste
- 3 cups fresh spinach, large handful
- 1 container Boursin Garlic & Fine Herbs cheese
For the Cream Sauce
- 1/2 cup white onion, diced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon minced garlic
- 1 pint heavy whipping cream, (16 FL OZ / 473ml)
- 1/2 teaspoon paprika, or chili powder, or to taste
- 1 cup shredded cheese, such as mozzarella or Monterey Jack
For Assembly and Topping
- 8 lasagna noodles, cooked according to package directions
- 1 1/2 cups shredded cheese, such as Parmesan and mozzarella, for topping
- 1/2 teaspoon dried herbs, such as parsley, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface or parchment paper to prevent sticking.
⏱️ 15 min•🌡️ 375
- 2
In a large pan, add butter or oil over medium heat. Place salmon fillets in the pan. Season the salmon with black pepper, 1/2 teaspoon paprika or chili powder, and green herbs. Cook for 4-6 minutes per side, or until cooked through and easily flaked. Remove salmon from the pan, flake into pieces with a wooden spatula, and set aside.
⏱️ 10 min
- 3
In the same pan with the salmon drippings, add the crab meat and 1/4 teaspoon paprika or chili powder. Cook for 2-3 minutes, stirring occasionally. Add the fresh spinach and the Boursin Garlic & Fine Herbs cheese. Cook and stir until the spinach is wilted and the cheese is melted and well combined with the crab meat. Remove from heat and set aside.
⏱️ 7 min
- 4
In a separate saucepan, sauté the diced white onion, chopped sun-dried tomatoes, and 1 tablespoon of minced garlic over medium heat until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Pour 1 pint (16 FL OZ / 473ml) of heavy whipping cream into the saucepan with the sautéed vegetables. Season with 1/2 teaspoon paprika or chili powder. Stir well and bring to a gentle simmer.
⏱️ 3 min
- 6
Add 1 cup of shredded cheese (mozzarella or Monterey Jack) to the cream sauce. Continue to stir until the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
⏱️ 3 min
- 7
Lay out the cooked lasagna noodles flat. Spread an even layer of the flaked salmon over each noodle. Then, spoon the crab, spinach, and Boursin cheese mixture over the salmon layer on each noodle.
⏱️ 8 min
- 8
Carefully roll up each lasagna noodle, starting from one end. Arrange the rolled lasagna noodles seam-side down in a round baking dish.
⏱️ 5 min
- 9
Pour the prepared creamy sauce evenly over the lasagna rolls in the baking dish. Generously sprinkle 1 1/2 cups of shredded cheese (Parmesan and mozzarella) over the top of the sauce, then sprinkle with dried herbs.
⏱️ 2 min
- 10
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, golden brown, and bubbly. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Salmon Lasagna Rolls
For the Salmon
- 2 salmon fillets, large
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika, or chili powder, or to taste
- 1/2 teaspoon green herbs, dried, such as dill or parsley
- 1 tablespoon butter, or oil, as needed
For the Crab and Spinach Mixture
- 6 ounces crab meat
- 1/4 teaspoon paprika, or chili powder, or to taste
- 3 cups fresh spinach, large handful
- 1 container Boursin Garlic & Fine Herbs cheese
For the Cream Sauce
- 1/2 cup white onion, diced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon minced garlic
- 1 pint heavy whipping cream, (16 FL OZ / 473ml)
- 1/2 teaspoon paprika, or chili powder, or to taste
- 1 cup shredded cheese, such as mozzarella or Monterey Jack
For Assembly and Topping
- 8 lasagna noodles, cooked according to package directions
- 1 1/2 cups shredded cheese, such as Parmesan and mozzarella, for topping
- 1/2 teaspoon dried herbs, such as parsley, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface or parchment paper to prevent sticking.
⏱️ 15 min•🌡️ 375 - 2
In a large pan, add butter or oil over medium heat. Place salmon fillets in the pan. Season the salmon with black pepper, 1/2 teaspoon paprika or chili powder, and green herbs. Cook for 4-6 minutes per side, or until cooked through and easily flaked. Remove salmon from the pan, flake into pieces with a wooden spatula, and set aside.
⏱️ 10 min - 3
In the same pan with the salmon drippings, add the crab meat and 1/4 teaspoon paprika or chili powder. Cook for 2-3 minutes, stirring occasionally. Add the fresh spinach and the Boursin Garlic & Fine Herbs cheese. Cook and stir until the spinach is wilted and the cheese is melted and well combined with the crab meat. Remove from heat and set aside.
⏱️ 7 min - 4
In a separate saucepan, sauté the diced white onion, chopped sun-dried tomatoes, and 1 tablespoon of minced garlic over medium heat until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Pour 1 pint (16 FL OZ / 473ml) of heavy whipping cream into the saucepan with the sautéed vegetables. Season with 1/2 teaspoon paprika or chili powder. Stir well and bring to a gentle simmer.
⏱️ 3 min - 6
Add 1 cup of shredded cheese (mozzarella or Monterey Jack) to the cream sauce. Continue to stir until the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
⏱️ 3 min - 7
Lay out the cooked lasagna noodles flat. Spread an even layer of the flaked salmon over each noodle. Then, spoon the crab, spinach, and Boursin cheese mixture over the salmon layer on each noodle.
⏱️ 8 min - 8
Carefully roll up each lasagna noodle, starting from one end. Arrange the rolled lasagna noodles seam-side down in a round baking dish.
⏱️ 5 min - 9
Pour the prepared creamy sauce evenly over the lasagna rolls in the baking dish. Generously sprinkle 1 1/2 cups of shredded cheese (Parmesan and mozzarella) over the top of the sauce, then sprinkle with dried herbs.
⏱️ 2 min - 10
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, golden brown, and bubbly. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375