A Salmon Lasagne with Spinach is a great way to enjoy salmon and this version flavoured with nutmeg and lemon juice and needs less than 10 minutes to prepare.
Pre-heat the oven to 200°C/425°F/gas mark 7. Heat the oil in a frying pan. Cut the skinned salmon into bite sized chunks and fry for {timer minutes=1]1 - 2 minutes.[/timer] Add the spinach and fry for a further 1 minute.
1 tablespoon olive oil, 600 g salmon fillets, 200 g spinach
In a bowl, mix together the creme fraiche, juice of half the lemons, nutmeg and season with salt and pepper.
300 g creme fraiche, 1 lemons, ¼ teaspoon nutmeg, 1 dash salt, 1 dash black pepper
Pour half the creme fraiche sauce over the bottom of a lasagne dish. Add a layer of lasagne sheets Spread all the salmon and spinach mixture over the lasagne sheets.
6 lasagne sheets
Add another layer of lasagne sheets and spread the rest of the creme fraiche over the top. Sprinkle with the grated cheese.
200 g mozarella cheese
Bake in the oven for 35 - 40 minutes until the lasagne sheets are cooked. Check this by sticking a knife into the centre of the dish, you should feel little resistance.
Chop the rest of the lemons into wedges and serve the lasagne with the green salad.
Notes
Tips
I've used a full fat creme fraiche in this recipe. Lower fat versions won't give the same creaminess but will still taste good.
If you can't get hold of fresh salmon, you can use tinned salmon in this recipe. Drain the tinned salmon well and stir together with the spinach. There's no need to cook it first and the spinach leaves will wilt as the lasagne cooks in the oven.
You will need a large lasagne dish. The best sized dish to use for 4 people is approx. 25cm x 17cm. With this size, you don’t have to break up any pre-packed lasagne sheets. To break lasagne sheets, just score them with a sharp knife first. Try not to have your sheets overlapping as they won't cook as well. If you are using a larger dish, you might need slightly more grated cheese than in the recipe card to cover the larger area.
You can assemble this ahead of time and keep it in the fridge for up to 24 hours. If you are doing this, allow the salmon to cool before you assemble it.
Storage
The cooked salmon lasagne keeps in the fridge for up to 3 days, but doesn't freeze well due to the creme fraiche. If you want to make this ahead of time, it will keep uncooked in the fridge for up to 24 hours.