Salmon Lasagna

Canned salmon and creamed spinach are a great combination in this makeover lasagna dish, with a creamy white sauce and lots of Parmesan, mozzarella, and ricotta cheese.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 346 Calories

Ingredients

• 3 cups milk
• 2 tablespoons vegetable oil
• 4 cups shredded mozzarella cheese
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) package no-boil lasagna noodles
• aluminum foil
• 2 (9 ounce) boxes frozen creamed spinach, thawed
• 1 (15 ounce) can salmon, drained and flaked
• 0.25 cup all-purpose flour
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon coarsely ground black pepper

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.

Step 3

Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.

Step 4

Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.

Step 5

Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.