Finally, a homemade lasagna recipe that seafood lovers will adore! This seafood lasagna, made with canned salmon, is rich, delicious, and sure to please a crowd.
A Twist on a Classic
Lasagna is one of those dishes that many of us love, but few of us make from scratch on a regular basis. And it’s no wonder why—it takes time and effort to get it just right.
But fear not! I’ve put a seafood spin on this classic recipe that’s just as tasty and, dare I say, a little quicker to prepare. Instead of spending hours making the traditional meat sauce from scratch, I’ve opted for canned salmon.
Why Canned Salmon?
Using canned salmon in this recipe is a no-brainer! Prince’s Wild Pacific Red Canned Salmon is made with freshly caught, wild Alaska Sockeye salmon. These fish thrive in the clean, fresh waters of the Alaska wilderness and are caught in a sustainable manner to prevent overfishing.
Having a few tins of this product in your pantry is a great way to add protein and Omega-3s to your diet. Plus, it’s more economical than buying fresh salmon, which is often farmed, not wild.
Let’s Break It Down!
Spinach and Leek Filling
To start, sauté finely chopped leek and shredded spinach in butter until softened. Be sure to drain the filling, as the spinach can make it watery. Transfer the cooked filling to a fine sieve and let it drain while you prepare the sauce.
Salmon Filling
For the salmon filling, you’ll need three large cans of salmon. Drain the salmon and carefully remove any larger bones. Flake the salmon and set it aside. Alternatively, you can use cooked salmon fillets.
Lasagne Sheets
Now, let’s address the age-old question of lasagne vs. lasagna. “Lasagne” is actually the plural form. You’ll need lasagne sheets that don’t require pre-cooking or soaking. My personal favorite brand is Barilla. You may need to break up the sheets to fit them into your ovenproof dish.
Béchamel Sauce
The Béchamel sauce is a white sauce made with flour, butter (roux), and milk. It’s a versatile sauce that comes in handy for many recipes. In this case, it’s enriched with cheese, like grated Parmesan. I’ll provide a step-by-step guide on how to make it.
How to Make Salmon Lasagna
Start by preparing the leek and spinach filling. Heat a little butter in a frying pan and cook the leek over low heat until softened. Gradually add the shredded spinach and salt, and stir until wilted. Transfer the filling to a fine sieve set over a bowl to drain any excess moisture.
Next, make the Béchamel sauce. Melt the butter in a large saucepan until it foams. Whisk in the flour to make a roux and cook for two minutes, ensuring the flour loses its raw floury flavor without browning.
Slowly add the milk, whisking constantly, until it is fully incorporated into the sauce. Bring the sauce to a low simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in mustard, dill, lemon zest, freshly grated nutmeg, and half of the grated Parmesan. Taste and adjust the seasoning to your liking.
Preheat the oven to 180°C (350°F). Add a little of the sauce to an ovenproof dish measuring at least 30x19cm (10 cup capacity). Layer lasagna sheets and sauce, then spread the salmon over the sauce and top with shredded mozzarella. You can add more mozzarella if desired.
Continue layering with more sauce and lasagna sheets, then spread the leek and spinach filling over them and sprinkle with shredded mozzarella. Finally, add the last layer of lasagna sheets and spread a generous layer of Béchamel sauce. Top it off with the remaining grated Parmesan.
Bake for 25 minutes. If you want a deep golden color on top, finish it off with five minutes under the grill (broiler). Just keep an eye on it to prevent burning!
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy it with a mixed green salad or steamed vegetables.
Tips for Lasagna Success
Even though lasagna is a multi-step recipe, it’s actually not difficult to make. Here are some useful tips:
- Make sure your fillings aren’t too watery. Drain the spinach filling and the canned salmon.
- Cook leeks for at least 10 minutes until softened. Use only the white and light green parts and discard the ends.
- Taste and season! The Béchamel sauce may be loaded with cheese, but it can be mild in flavor. Add salt, pepper, and more mustard to your preferred taste.
- Don’t be tempted to cut into your lasagna straight out of the oven. Let it cool down for about 10 minutes to achieve nicely cut pieces.
Can I Freeze Salmon Lasagna?
Absolutely! If your dish is freezer-proof, you can freeze the lasagna in its entirety. Once cooled, you can freeze it for up to three months. Thaw it overnight in the fridge and then reheat it in a 180°C (350°F) oven, covered, for 25-30 minutes.
Have you tried making my salmon lasagna recipe? Share a photo on my Facebook page, post it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Note: This article was created for Hook’d Up Bar and Grill.