Lasagne is probably one of most popular dishes in world. There must be millions of lasagne recipes, variations and interpretations out there. It’s a great dish for parties and gatherings as it requires little prep work (unless you make your own pasta which is something I would love to try but have been far too lazy to) even for lots of servings.
Why fish in a lasagne, you may think. Well, I actually wanted to make spinach lasagne and was looking for some inspiration on my go-to cooking community Chefkoch. I wasn’t looking for anything specific when I stumbled across this recipe for salmon lasagne. I like salmon, salmon pasta and the combination of salmon and spinach so this sounded rather tempting :)
Instead of creamed spinach (as suggested in the original recipe) I used leaf spinach which I seasoned with a little garlic. I also used low fat cream and less cheese to keep it a little healthy. The salmon lasagne was really, really good. It’s important to use high quality frozen salmon rather than fresh salmon. By adding the salmon when it’s still frozen it ensures that the fish isn’t overcooked by the time the lasagne is done. I absolutely loved this dish which is why I am sharing it with you here. I hope you enjoy it as much as it did!