Spinach and Salmon Lasagna

Creamy mascarpone cheese, fresh salmon fillets, and frozen spinach combine to create an unexpectedly delicious, not-so-traditional lasagna.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 455 Calories

Ingredients

• 1 lemon, juiced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 tablespoon milk, or as needed
• 12 no-boil lasagna noodles
• 2 shallots, chopped
• 1 cup grated mozzarella cheese
• 1 (14 ounce) can tomato sauce
• 1 (8 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) container mascarpone cheese
• 2 (4 ounce) fillets salmon, cut into chunks
• 0.5 cup grated Parmesan cheese
• 0.25 teaspoon saffron

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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