Salmon Florentine lasagna
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  • Comfort food
  • Kid approved
préparation
45minutes
cuisson
25minutes
servings
8
type of dish
Main course
préparation
45minutes
cuisson
25minutes
servings
8
type of dish
Main course
Salmon Florentine lasagna
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  • Comfort food
  • Kid approved
préparation
45minutes
cuisson
25minutes
servings
8
type of dish
Main course
préparation
45minutes
cuisson
25minutes
servings
8
type of dish
Main course
ingredient
  • 900 g salmon fillet
  • 1/2 lemon , zest and juice
  • 30 ml canola oil , divided
  • 250 g lasagna noodles (about 12 sheets)
  • To taste, salt and pepper
  • 312 g baby spinach (1 package)
  • 2 clove(s) garlic , crushed
  • 45 ml butter
  • 75 ml flour
  • 750 ml milk
  • 250 ml cheddar , sharp and grated
  • 900 g salmon fillet
  • 1/2 lemon , zest and juice
  • 30 ml canola oil , divided
  • 250 g lasagna noodles (about 12 sheets)
  • To taste, salt and pepper
  • 312 g baby spinach (1 package)
  • 2 clove(s) garlic , crushed
  • 45 ml butter
  • 75 ml flour
  • 750 ml milk
  • 250 ml cheddar , sharp and grated
prep time
  1. Remove salmon skin with a sharp knife and cut fillet into strips. Place strips in a shallow dish or resealable plastic bag and pour in lemon juice and 15 mL (1 tbsp.) oil. Season to taste and let marinate in fridge for 1 hour.
  2. In a large saucepan of boiling salted water, cook lasagna according to package directions. Rinse under cold water to stop cooking and set aside.
  3. In a large non-stick skillet, heat remaining oil and sauté spinach and garlic for 4 to 5 minutes, until spinach is wilted. Do this in two batches if necessary. Set aside.
  4. In a saucepan, heat butter over medium heat. Add flour and continue cooking for 1 minute while stirring. Vigorously whisk in milk. Let simmer for 4 to 5 minutes, stirring until sauce thickens. Add lemon zest. Season to taste and set aside.
  5. Preheat oven to 180°C (350°F).
  6. Pour a little béchamel sauce in a 22.5 x 33.5 cm (9 x 13 in.) lasagna dish. Place 3 lasagna sheets and cover with half the spinach mixture. Add some more béchamel, place another 3 lasagna sheets, and top with salmon strips. Season to taste. Add a little more béchamel, 3 more lasagna sheets, remaining spinach mixture, and still more béchamel. Finish with the last 3 lasagna sheets and top with remaining béchamel. Sprinkle with cheese.
  7. Bake for 20 to 25 minutes, until salmon is cooked. Transfer to top rack and broil for 2 to 3 minutes.
  8. Serve with green salad.

Chef’s secret 

To prevent lumps from forming in béchamel sauce, add milk in small quantities at a time. Start with about one third the total quantity. Whisk so mixture thickens, but remains smooth. Add another third, whisk, then finish with remaining third. Voila!