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🍝 Creamy Spinach and Salmon Lasagna with Tomatoes

706 kcal · 30 min · 4 servings

Creamy Spinach and Salmon Lasagna with Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the salmon overnight in the refrigerator. Preheat the oven to 200 degrees Celsius (convection). Wash the spinach thoroughly and let it drain well. Wash the tomatoes and cut them in half. Cut the onion in half, peel it, and dice it finely. Rinse the salmon, pat it dry with a kitchen towel, cut it into coarse cubes, and season with salt and pepper.
  2. 2. Melt the butter in a pot over medium heat. Sweat the onions for about 1 minute. Stir in the flour and sweat it while stirring for another 1 minute. Mix the broth if necessary, then pour in the broth and milk while stirring constantly. Let the sauce simmer for about 5 minutes. Add the spinach and let it wilt for about 1 minute. Season the sauce with salt, pepper, and nutmeg.
  3. 3. Place two tablespoons of the spinach béchamel sauce in a baking dish. Lay two lasagna sheets on top. Distribute one quarter of the salmon and one quarter of the tomatoes on top. Sprinkle everything with cheese. Layer the remaining ingredients in three more layers in the dish. Finish the lasagna with pasta, the remaining spinach sauce, and a thick layer of cheese. Bake the lasagna in the oven for about 30 to 35 minutes until golden brown.
  4. 4. Take the baking dish out of the oven. Serve the lasagna on plates. Enjoy your meal! Tip: If you are in a hurry, you can thaw the vacuum-sealed fish in a bowl of cold water.

Nutrition per serving