Description
This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 3 cups milk
- ¼ cup grated Parmesan cheese
- ½ teaspoon coarsely ground black pepper
- 2 (9 ounce) boxes frozen creamed spinach, thawed
- 4 cups shredded mozzarella cheese
- 1 (15 ounce) container ricotta cheese
- 1 (8 ounce) package no-boil lasagna noodles
- 1 (15 ounce) can salmon, drained and flaked
- aluminum foil
Instructions
- Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown
- about 1 minute. Gradually whisk the milk into the flour mixture
- and bring to a boil over medium heat. Cook and stir until the mixture thickens
- 10 to 15 minutes. Stir in Parmesan cheese and pepper
- remove from heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix spinach
- mozzarella cheese
- and ricotta cheese together in a medium bowl.
- Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop
- overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more
- then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly
- another 15 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 12