A rich, creamy salmon lasagna. Goes well with a dry white wine.


Recipe Summary

20 mins
40 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 410 degrees F (210 degrees C).

  • Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.

  • Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.

  • Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.

  • Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Cook's Notes:

You can use cream cheese in place of mascarpone, but be sure to dilute it with milk until smooth and spreadable.

Use 1 can of salmon in place of fresh salmon, and Swiss cheese instead of mozzarella, if desired.

Finish the lasagna under the broiler for about 5 minutes if you like your cheese golden.

Nutrition Facts

455 calories; protein 20g; carbohydrates 20.6g; fat 34.5g; cholesterol 98.2mg; sodium 512.6mg. Full Nutrition