Description
A rich, creamy salmon lasagna. Goes well with a dry white wine.
Ingredients
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 (4 ounce) fillets salmon, cut into chunks
- 1 (16 ounce) container mascarpone cheese
- ¼ teaspoon saffron (Optional)
- 1 tablespoon milk, or as needed
- 1 (8 ounce) package frozen chopped spinach, thawed and drained
- 1 lemon, juiced
- 12 no-boil lasagna noodles
- salt and ground black pepper to taste
- 1 (14 ounce) can tomato sauce
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 410 degrees F (210 degrees C).
- Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent
- about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
- Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed
- drained spinach with lemon juice in a separate bowl.
- Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles
- some salmon mixture
- some spinach
- salt
- pepper
- some tomato sauce
- and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
- Bake in the preheated oven until bubbly and cheese has melted
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8