INTRODUCTION
This Salmon Spinach Ricotta Lasagne with Pecorino and Hazelnut Salad is a healthy version of a comfort meal. It blends flaky hot smoked salmon, fresh spinach, and light ricotta in thin lasagne sheets. The dish gives a high protein meal that feels rich but stays lighter than a heavy meat lasagne. It is also great for meal prep and can fit a low calorie plan when you watch portions. If you like light salads, this goes well with an avocado and goat cheese salad on the side.
This recipe uses simple steps and fresh ingredients. You can make it for a family dinner or cook it ahead for a few meals. The fish gives good omega-3 fats and the spinach adds fiber and vitamins. The final salad of pecorino, toasted hazelnut, and semi-dried tomato adds a fresh, crunchy contrast to the creamy lasagne.
WHY YOU WILL LOVE THIS RECIPE
- It is a lighter option that still tastes rich.
- It is a high protein meal thanks to salmon and ricotta.
- It is great for meal prep: make it, bake it, then reheat slices later.
- It supports healthy habits and can be a good choice for weight loss when you control portions.
- You get fiber from the spinach and healthy fats from olive oil and hazelnuts.
This recipe also connects to other simple, veggie-forward dishes if you want variety. For a similar creamy and cheesy vegetable dish try conchiglioni with ricotta and peas for another lighter pasta option.
HOW TO MAKE Salmon Spinach Ricotta Lasagne with Pecorino and Hazelnut Salad
This section shows a clear plan. Read each step and gather your tools. The method keeps the sauce smooth and the layers even. You will make a light bechamel, wilted spinach mix, and then layer with fresh lasagne sheets and smoked salmon. The salad is quick to toss and gives a crisp finish.
For more meal prep ideas that go well with this lasagne, you can look at simple packed meals like burritos with pork, black beans and avocado for inspiration.
EQUIPMENT NEEDED
- Oven, preheated to 220C (200C fan).
- Saute pan.
- Saucepan for bechamel.
- Baking dish, greased.
- Knife and chopping board.
- Bowl for mixing salad dressing.
- Spoon or spatula for layering.
- Measuring spoons and a scale or cups for ingredients.
Ingredients You’ll Need :
- 1/2 piece Garlic head
- 1/4 piece Onion
- 1/2 piece Leek
- 50 g Ricotta
- 100 g Spinach
- 10 pinches Nutmeg
- 25 g Grated Pecorino
- 100 g Fresh lasagne sheets
- 115 g Hot smoked salmon flakes
- 10 g Toasted hazelnuts
- 30 g Semi dried tomatoes
- 1/2 tbsp Olive oil
- 1/2 tsp White wine vinegar
- 15 g Butter
- 15 tbsp Flour
- 275 ml Milk
- 1/2 tsp Mustard
- 1/2 tbsp Black balsamic vinegar
- to taste Salt and pepper
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 220C (or 200C 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, cooking for 2-3 more minutes until wilted. Deglaze with 1/2 tsp white wine vinegar per person.
- Melt butter in a saucepan over medium-high heat, add flour and whisk for 1 minute to make a roux. Gradually add milk to make a homogeneous sauce, bring to boil and cook for 1 more minute.
- Off the heat, add nutmeg and 1/2 tbsp of pecorino per person, and season. Stir in mustard if you like a small kick.
- Grease a baking dish with olive oil. Cut lasagne sheets to fit. Layer bechamel, lasagne, veggies, salmon, and ricotta in the dish. Repeat layers ending with bechamel and remaining pecorino.
- Bake for 25-40 minutes until the top is golden and the lasagne is set. Let rest for 10 minutes before serving to firm up the layers.
- Crush hazelnuts and cut semi dried tomatoes. Mix mustard, olive oil, and black balsamic vinegar for vinaigrette in a salad bowl. Just before serving, add semi dried tomatoes and reserved spinach to vinaigrette. Let lasagne cool before serving. Sprinkle salad with hazelnuts.
HOW TO SERVE Salmon Spinach Ricotta Lasagne with Pecorino and Hazelnut Salad
Serve warm slices of lasagne with a big scoop of the salad on the side. For healthy serving ideas:
- Keep portions to about one slice per person if you serve a side salad.
- Add extra fresh greens if you want to lower the calories per plate.
- For a high protein meal, add an extra 30–50 g of smoked salmon or an extra dollop of ricotta.
- For weight loss goals, pair a smaller lasagne portion with a large mixed green salad and lemon water.
This dish works well with light sides like steamed green beans or a simple tomato salad. It also pairs well with whole grain bread if you want more fiber.
STORAGE & FREEZING : Salmon Spinach Ricotta Lasagne with Pecorino and Hazelnut Salad
- Refrigerate: Cool lasagne fully, cover tightly, and keep in the fridge for up to 3 days. Store the salad dressing separate and dress salad just before serving.
- Freeze: You can freeze unbaked lasagne covered in foil for up to 2 months. Thaw in the fridge overnight before baking. Baked lasagne also freezes well in portions for up to 2 months. Reheat from frozen at 180C until hot.
- Reheat: Cover with foil and reheat in the oven to keep it moist. Microwaving works for single portions, but the oven gives the best texture.
When you store, label containers with the date. For diabetic-friendly meal plans, watch portion size and choose side salad over bread.
SERVING SUGGESTIONS
- Balanced side: A green salad with lemon and a small drizzle of olive oil keeps the meal low calorie and heart healthy.
- Fiber boost: Add a side of steamed broccoli or roasted carrots for more fiber.
- Lighter option: Serve smaller slices and pair with a large salad to reduce calories.
- If you want a fuller plate, serve a small spoon of plain whole grain couscous like couscous with seven vegetables and meat on the side for extra fiber and a warm grain option.
VARIATIONS
- Healthier version: Use low-fat milk in the bechamel and reduced-fat ricotta. Add more spinach and use less pecorino on top. This gives a lighter option that still tastes good.
- High-protein or low-carb version: Use extra smoked salmon and a higher ratio of ricotta to pasta. For a low-carb swap, replace lasagne sheets with thin slices of roasted aubergine or zucchini. This makes a low carb and high protein meal.
- Air fryer or oven-baked version: You can bake small portions in an air fryer-safe dish for a crispy top. Preheat the air fryer to 180C and bake portions for 12–18 minutes until hot. For the oven, bake as directed. If you use the air fryer, cover during early cook time to avoid over-browning and uncover to crisp the top.
- Vegetarian swap: Replace salmon with smoked tofu and add white beans. For a legume side or extra protein, try a warming bowl like curry with green lentils and vegetables to serve alongside.
For more hearty meal ideas that fit prep routines, check proteins and wraps like burritos with pork, black beans and avocado to learn simple packable meals.
FAQs
Q: Is this dish good for weight loss?
A: Yes. This lasagne can be a good choice for weight loss when you control portions and use the lighter option steps. Use low-fat milk and less cheese to reduce calories.
Q: Can I make this diabetic-friendly?
A: Yes. Use less pasta or low-carb vegetable layers, watch portion size, and add a large salad. Choose low-fat milk and limit added sugars in any side dressings.
Q: How long does the lasagne keep in the fridge?
A: It keeps well for up to 3 days in an airtight container. Reheat fully before eating.
Q: Can I freeze this lasagne?
A: Yes. Freeze unbaked or baked lasagne for up to 2 months in a sealed container. Thaw in the fridge overnight before baking or reheating.
Q: Is this a high protein meal?
A: Yes. The smoked salmon and ricotta add a good amount of protein, making it a filling, high protein meal option.
Q: Can I use cold-smoked salmon instead of hot-smoked?
A: You can, but cold-smoked salmon is less cooked and has a different texture. Hot-smoked works best in a warm baked dish because it flakes easily and mixes well with the layers.
MAKE-AHEAD TIPS FOR Salmon Spinach Ricotta Lasagne with Pecorino and Hazelnut Salad
- Build the lasagne the day before and keep it covered in the fridge. Bake it the next day for a fresh crust and easy dinner. This makes it great for meal prep.
- Prepare the bechamel and spinach mix ahead and cool. Reheat gently on the stove before layering.
- Toast and store hazelnuts in an airtight jar for up to a week. Keep semi-dried tomatoes in oil sealed in the fridge.
- Pack the salad and dressing separately if you plan to take slices to work. Dress the salad just before serving to keep leaves crisp.
This lasagne gives a good balance of lean protein, fiber, and healthy fats. It can be a main dish for a healthy week of meals and a lighter option for family dinners. Enjoy a warm slice with a bright salad and simple sides for a meal that feels rich but fits a healthy plan. ***
Salmon Spinach Ricotta Lasagne with Pecorino and Hazelnut Salad
Ingredients
Method
- Preheat oven to 220C (or 200C 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, cooking for 2-3 more minutes until wilted. Deglaze with 1/2 tsp white wine vinegar per person.
- Melt butter in a saucepan over medium-high heat, add flour and whisk for 1 minute to make a roux.
- Gradually add milk to make a homogeneous sauce, bring to boil and cook for 1 more minute.
- Off the heat, add nutmeg and 1/2 tbsp of pecorino per person, and season. Stir in mustard if you like a small kick.
- Grease a baking dish with olive oil. Cut lasagne sheets to fit.
- Layer bechamel, lasagne, veggies, salmon, and ricotta in the dish. Repeat layers ending with bechamel and remaining pecorino.
- Bake for 25-40 minutes until the top is golden and the lasagne is set. Let rest for 10 minutes before serving to firm up the layers.
- Crush hazelnuts and cut semi dried tomatoes.
- Mix mustard, olive oil, and black balsamic vinegar for vinaigrette in a salad bowl.
- Just before serving, add semi dried tomatoes and reserved spinach to vinaigrette.
- Serve warm slices of lasagne with a big scoop of the salad on the side.