Ingredient: leeks, thinly sliced & chopped slightly

Lasagna is not a quickie weekday meal but as we (lasagna lovers) all know, it’s definitely worth the effort. There’s several elements involved: making the filling, the sauce, layering everything and cooking it all together.

Canned salmon is a nutritious option to have in your pantry staples. Being very versatile it can be paired with plenty of different ingredients to transform it into a variety of healthy meals. Whether you use red or pink is a personal choice but opt for responsibly sourced wild as opposed to farmed in any case.

I have given ‘meaty’ lasagna a seafood twist that’s just as delicious if you enjoy salmon.

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Salmon Lasagna

Votes: 2
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Italian

Keyword

salmon lasagna

Servings

MetricUS Imperial

Ingredients

Bechamel Sauce

• 1/3 cup butter,
• 1/2 cup flour
• 4 cups milk
• 1 lemon, zest only
• 1 Tbsp Dijon mustard, old fashioned, grainy
• 1 Tbsp dill, chopped
• 40 gm Parmesan cheese, grated
• salt & pepper to taste

Mushroom & Leek Filling

• 1 Tbsp butter,
• 2 leeks, thinly sliced & chopped slightly Trim away ONLY the tough ends. Use all the rest of the leeks - dark & light green as well as white part.
• 250 gm fresh mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tsp salt

Other Ingredients

• 600 gm canned, wild red salmon, drained
• 9 dry lasagna noodles, cooked
• 115 gm 100% mozzarella cheese, shredded
• 60 gm Parmesan /cheddar COMBO, shredded

Course Lunch, Main Dish Cuisine American, Italian Keyword salmon lasagna Servings MetricUS Imperial Ingredients Bechamel Sauce 1/3 cup butter, 1/2 cup flour 4 cups milk 1 lemon, zest only 1 Tbsp Dijon mustard, old fashioned, grainy 1 Tbsp dill, chopped 40 gm Parmesan cheese, grated salt & pepper to taste Mushroom & Leek Filling 1 Tbsp butter, 2 leeks, thinly sliced & chopped slightly Trim away ONLY the tough ends. Use all the rest of the leeks - dark & light green as well as white part. 250 gm fresh mushrooms, thinly sliced 2 cloves garlic, minced 1 tsp salt Other Ingredients 600 gm canned, wild red salmon, drained 9 dry lasagna noodles, cooked 115 gm 100% mozzarella cheese, shredded 60 gm Parmesan /cheddar COMBO, shredded

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Mushroom & Leek Filling

1. In a saucepan, heat butter & saute mushrooms, leeks & garlic for 5-10 minutes, stirring over low heat until softened & moisture has evaporated. Add the salt.

Bechamel Sauce

1. Melt butter in a large saucepan until it is foaming. Whisk in the flour to make the roux & cook for 2 minutes. Slowly add milk, whisking constantly until it is incorporated into the sauce. Bring the sauce to a low simmer & cook for 3-4 minutes or until thickened. Whisk in mustard, dill, lemon zest & (40 gm) grated Parmesan. Season with salt & pepper.

Assembly

1. Preheat oven to 350 F.
2. Evenly spread a small amount of sauce to the bottom of a 13 x 9-inch baking pan. Place a layer of 3 cooked lasagna noodles over the sauce then cover with a bit more sauce.
3. Spread the salmon over the sauce & top with half of the shredded mozzarella. Top that with a bit more sauce & the next layer of 3 lasagna noodles. Spread the mushroom/leek filling on top then add the remaining shredded mozzarella.
4. Top with a final layer of 3 lasagna noodles & cover with the remaining bechamel sauce. Sprinkle with Parmesan/cheddar combo.
5. Bake for 25 minutes. Remove from oven & allow to cool for 10 minutes before slicing to serve.