Salmon Spinach Bechamel Lasagna Recipe

Ingredients

• 1 pound lasagna noodles
• 1 ½ pounds fresh salmon fillets, bones and skin removed
• 1 pound fresh spinach, washed and chopped
• 4 cups bechamel sauce
• 1 cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook lasagna noodles according to package instructions, then rinse under cold water and set aside.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5. Remove spinach from skillet and set aside.
6. Add salmon fillets to the same skillet and cook until slightly pink in the center, about 3-4 minutes per side.
7. Remove salmon from skillet and cut into small pieces. Set aside.
8. Spread a thin layer of bechamel sauce on the bottom of the baking dish.
9. Layer lasagna noodles on top of the bechamel sauce, then add a layer of spinach, followed by a layer of salmon and a layer of bechamel sauce. Sprinkle with Parmesan cheese.
10. Repeat layering until all ingredients have been used up. The top layer should be bechamel sauce and Parmesan cheese.
11. Cover with foil and bake for 25-30 minutes, or until heated through.
12. Remove from oven and let cool for 5-10 minutes before serving.

Serving Suggestions

• Serve with a side salad and garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Verdict

This salmon spinach bechamel lasagna is a delicious twist on the classic Italian dish. The creamy bechamel sauce pairs perfectly with the savory salmon and earthy spinach, making for a flavorful and satisfying meal. Perfect for a cozy night in or a special occasion.