INTRODUCTION
Salmon Spinach and Ricotta Lasagna is a tasty, lighter option that still feels rich. It mixes hot smoked salmon with spinach and a soft ricotta bechamel. This dish is a healthy version of classic lasagna. It gives good protein from salmon and ricotta. It also adds fiber from spinach and tomatoes.
If you like similar dishes, try this spinach ricotta lasagne for another easy meal that uses the same idea of greens and soft cheese.
This lasagna is a great choice for meal prep and a high protein meal. You can make it ahead and eat it during the week. It works as a balanced meal and can help with weight loss if you watch portions.
WHY YOU WILL LOVE THIS RECIPE
You will love this Salmon Spinach and Ricotta Lasagna because it is a lighter option that tastes full and fresh. It is a healthy recipe that does not feel like a diet food. The salmon gives lean protein and omega-3 fats, which are heart healthy. The spinach adds vitamins and fiber. Ricotta keeps the dish soft and creamy without heavy cream. This is also great for meal prep; you can bake and store portions for busy days.
If you want other simple lasagna ideas, this simple lasagne recipe shows more ways to make lasagne quickly with good flavor.
HOW TO MAKE Salmon Spinach and Ricotta Lasagna
This section shows how to make the lasagna step by step. Read all steps first. Use fresh ingredients for best taste. Keep the sauce smooth and the layers even. The recipe gives a balanced meal that is lower in calories than many heavy lasagnas when you mind the portions. This is a good for weight loss plan when paired with a green salad on the side.
For ideas using ricotta in other pasta dishes, see a recipe for ricotta pasta shells that also uses mild cheese with greens.
EQUIPMENT NEEDED
- Oven and baking dish
- Saute pan
- Saucepan for bechamel
- Wooden spoon and whisk
- Knife and chopping board
- Oven mitts
- Large bowl for salad
- Measuring cups and spoons
Ingredients You’ll Need :
0.5 piece Garlic head, 0.25 piece Onion, 0.5 piece Leek, 50 g Ricotta (Contains: Milk), 100 g Spinach, 10 pinches Nutmeg, 25 g Grated Pecorino, 100 g Fresh lasagne sheets (Contains: Egg, Gluten, Wheat), 115 g Hot smoked salmon flakes (Contains: Fish), 10 g Toasted hazelnuts, 30 g Semi-dried tomatoes, 0.5 tbsp Olive oil, 0.5 tsp White wine vinegar, 15 g Butter, 15 tbsp Flour, 275 ml Milk, 0.5 tsp Mustard, 0.5 tbsp Black balsamic vinegar, to taste Salt and pepper
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 220 degrees C (or 200 degrees C fan-assisted). Finely chop the garlic and onion. Wash the leek and cut it into thin half-moons. Crumble the ricotta into a small bowl.
- Heat a drizzle of olive oil in a saute pan over medium-high heat. Saute the onion, leek, and garlic for 4-6 minutes. Season with salt and pepper. Set aside 30 g of spinach per person, then add the rest to the saute pan. Cook until the spinach wilts. Deglaze with white wine vinegar.
- In a saucepan, melt the butter and whisk in the flour to make a roux. Add milk gradually, mixing until smooth, then bring to a boil. Add nutmeg, pecorino, salt, and pepper.
- Brush an oven dish with olive oil. Layer with bechamel, lasagne, vegetables, and salmon. Continue layering, finishing with bechamel and remaining pecorino.
- Bake for 25-40 minutes until golden brown. Crush hazelnuts and prepare vinaigrette with mustard, olive oil, and balsamic vinegar.
- Before serving, add semi-dried tomatoes and reserved spinach to salad. Mix and serve lasagne with the salad sprinkled with hazelnuts.
HOW TO SERVE Salmon Spinach and Ricotta Lasagna
Serve one slice with a fresh salad on the side. This is a high protein meal that feels filling. Keep portions to about 1/6 to 1/8 of the pan to control calories for weight loss. Add the salad of reserved spinach and tomatoes to increase fiber and bulk without many extra calories. You can also serve a small side of steamed green beans or a light cucumber salad. Use lemon or a light vinaigrette to keep the dish heart healthy.
For a balanced plate, add a small serving of whole grain bread if you want extra carbs. If you need lower carbs, reduce the bread or skip it and add more salad.
STORAGE & FREEZING : Salmon Spinach and Ricotta Lasagna
Cool the lasagna fully before storing. Put it in airtight containers in the fridge for up to 3 days. For longer storage, freeze in portions. Wrap tightly in foil and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 180°C until hot. This lasagna is great for meal prep because it warms well and keeps flavor.
If you want a sweet and light companion for meal prep, try this easy yogurt dessert as a healthy and portion-controlled finish to your meal.
SERVING SUGGESTIONS
- A simple green salad with lemon and a light olive oil dressing keeps the meal low calorie and fresh.
- Roasted vegetables like zucchini and bell peppers add fiber and color.
- For a balanced plate, add a whole grain side such as quinoa or farro in small portions.
- For a lean protein boost, a side of plain Greek yogurt can add more protein and tang.
- If you want a meat contrast, serve alongside a small portion of a meat lasagne version for guests who like red meat.
These options help you keep the meal heart healthy and balanced.
VARIATIONS
- Healthier version: Use whole milk ricotta and reduce the flour slightly in the bechamel. Swap some milk for low-fat milk and use less pecorino to cut sodium. Add more spinach and extra vegetables like zucchini to increase fiber. This keeps the dish a healthy version while keeping creaminess.
- High-protein or lower-carb version: Replace fresh lasagne sheets with thin slices of zucchini as layers to reduce carbs. You can also add extra smoked salmon or combine with cooked white fish to boost protein for a high protein meal. Use cottage cheese mixed with ricotta to increase protein and lower fat.
- Air fryer or oven-baked version: This lasagna is oven-baked by default. For a smaller portion, build in an oven-safe dish that fits your air fryer and bake at 180°C until hot and golden. In a standard home air fryer, cook in small tins and monitor closely so edges do not over-brown. The oven method offers even cooking and a classic top crust.
MAKE-AHEAD TIPS FOR Salmon Spinach and Ricotta Lasagna
- Assemble the lasagna in the baking dish and cover with cling film. Store in the fridge for up to 24 hours before baking. This saves time on busy days.
- Bake and cool, then cut into single portions and store in airtight containers for quick meals. This is great for meal prep.
- Freeze single portions for easy lunches. Mark dates on each package.
- Prep the salad ingredients and vinaigrette separately. Toss just before serving to keep leaves fresh.
- Toast and crush hazelnuts ahead and keep them in a sealed jar to sprinkle on top when serving.
FAQs
Q: Is this lasagna healthy?
A: Yes. It is a healthier version of lasagna when you use fresh spinach, lean smoked salmon, and a light bechamel. It gives protein and fiber. Watch portion sizes to keep it low calorie.
Q: Can people with diabetes eat this dish?
A: It can fit in a diabetic-friendly plan if you control portion sizes and pair it with a green salad. The carbs come from pasta and bechamel. Use smaller portions and add vegetables to reduce blood sugar spikes.
Q: How long does it keep in the fridge?
A: Store in the fridge for up to 3 days in an airtight container. Reheat until piping hot. For longer storage, freeze for up to 2 months.
Q: Can I make a high protein version?
A: Yes. Add more smoked salmon or another baked fish. Use higher-protein cheeses like cottage cheese mixed with ricotta. Using more fish and cheese makes it a high protein meal.
Q: Can I freeze the lasagna raw?
A: Yes. You can freeze the assembled raw lasagna. Wrap well and bake from frozen, adding extra time to reach the right temperature.
Q: Are there gluten free options?
A: You can use gluten free lasagne sheets or thin slices of vegetables like zucchini to replace pasta for a low carb, gluten free option. Adjust baking time if needed.
FINAL TIPS
- Keep flavors bright with lemon or vinegar in the salad.
- Measure portions to help with weight loss goals. Less than 600 kcal per serving is achievable with a proper slice and side salad.
- Use fresh ingredients for the best taste and texture.
Salmon Spinach and Ricotta Lasagna
Ingredients
Method
- Preheat the oven to 220 degrees C (or 200 degrees C fan-assisted). Finely chop the garlic and onion. Wash the leek and cut it into thin half-moons. Crumble the ricotta into a small bowl.
- Heat a drizzle of olive oil in a sauté pan over medium-high heat. Sauté the onion, leek, and garlic for 4-6 minutes. Season with salt and pepper. Set aside 30 g of spinach per person, then add the rest to the sauté pan. Cook until the spinach wilts. Deglaze with white wine vinegar.
- In a saucepan, melt the butter and whisk in the flour to make a roux. Add milk gradually, mixing until smooth, then bring to a boil. Add nutmeg, pecorino, salt, and pepper.
- Brush an oven dish with olive oil. Layer with béchamel, lasagne, vegetables, and salmon. Continue layering, finishing with béchamel and remaining pecorino.
- Bake for 25-40 minutes until golden brown.
- Before serving, add semi-dried tomatoes and reserved spinach to salad. Mix and serve lasagne with the salad sprinkled with hazelnuts.