How to Make Appetizing Salmon and Spinach Lasagne

Salmon and Spinach Lasagne. Salmon and dill, spinach and nutmeg, white wine, creme fraiche, and gooey melted mozzarella cheese combine in a warm, creamy lasagna with a special fresh twist. Perfect with a big green salad and a crisp white wine for drinking. How to make the most amazing lasagna.

Now a resident of Fort Lauderdale, Florida, Dirk was formerly a sought-after chef creating delicious meals aboard luxury yachts. I've made regular Lasagna with Meat Sauce and Vegetarian Lasagna with Broccoli, Kale, and Zucchini. I got a little more creative with Vegetarian Lasagna with Feta Cheese, Spinach, and Tofu. You can have Salmon and Spinach Lasagne using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Salmon and Spinach Lasagne

1. You need of Veggies and Herbs.
2. It's 1 bag of fresh bag of spinach.
3. You need 1 tbsp of fresh chopped dill weed.
4. It's 1 of lemon zest.
5. You need to taste of Himalayan salt and cracked black pepper.
6. You need 2 of finely sliced shallots.
7. You need 4 tbsp of grapeseed oil.
8. You need of Meat.
9. Prepare 1 2/3 lb of skinless salmon fillets.
10. It's of Dairy.
11. You need 2 cup of combined shredded asiago and parmesan cheese, mixed.
12. Prepare 1 cup of mild shredded cheddar cheese.
13. Prepare 1/3 cup of butter.
14. It's 2 cups of milk (you can use skim milk).
15. It's 1 cup of heavy whipping cream.
16. Prepare 3/4 cup of cottage cheese.
17. You need of Pasta.
18. It's 12-14 of Oven baked lasagne sheets.

I've even blogged Pastitsio (Greek "Lasagna"). In medium bowl, mix creamed spinach with mozzarella and ricotta cheeses. Remove the pot from the heat and add the salmon. In a large skillet, heat the oil over medium heat, add onion and cook until translucent.

Salmon and Spinach Lasagne instructions

1. Prepare Spinach... Turn the stove on to medium heat. Use a medium sauce pan and add the grapeseed oil. Let oil become slightly hot and add sliced shallots. Cooked until they are translucent, about 5-7 minutes, with consistent stirring. Add the bag of spinach to pan. Stirring with consistency until spinach is wilted. Once complete, then set aside in a bowl..
2. Prepare the salmon...Turn the stove on to medium to low heat. Use a medium sauce pan and add 2 tbsp of grapeseed oil. Let oil become slightly hot then add the salmon to cook. Cook the salmon on both side for 5-7 mins or longer for larger pieces. Once done, break into pieces and put aside in a bowl..
3. Prepare cheese sauce (or bechamel sauce)...Melt the butter in a large pot until it foams. Slowly whisk in flour to make a roux. Cook for 2 min and don't let burn. Slowly add milk, whisk briskly, until sauce is smooth, then add heavy cream. Stir whiskly until smooth. Put sauce on low simmer, cook until thickens. Stir in dill, lemon zest, salt, pepper and combine cheese mix of parmesan/asiago. Turn off pot, once the sauce is complete..
4. Assemble to Lasagne...Preheat oven to 350°. To a 13x9 dish, add some sauce to bottom of pan. Line pan with 4-5 lasagne sheets. Add another layer sauce, then some salmon, spinach, some cottage cheese and some mix of cheddar/asiago/parmesan cheese. Continue this for another two layers. Top with final layer of lasagne sheets, remaining sauce and sprinkle with rest of cheese mix..
5. Cook the lasagne...Place pan on a cookie sheet to catch any overspill. Put in the oven to cook for 25-30 minutes. If you want a brown top, at the last 5 minutes set the oven to broil at 500°. As it finish cooking, set lasagne aside for 10 minutes before eating..

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty vegetarian dish. This lasagna can also be made without the Fantastic! A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until. Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture and then some.