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White salmon and spinach lasagna

Simple fish-based baked pasta recipe

by Ada Parisi
5 min read
Lasagne bianche al salmone e spinaci con besciamelle allo zenzero

How to make white lasagna with spinach and salmon at home

White salmon and spinach lasagna with a soft béchamel sauce that I flavored with ginger. Lasagna is a Traditional Sunday Recipe and I propose them in a 'white' version, without tomato sauce. These White Fish Lasagna are made with the Fresh salmon, many Spinach and a bechamel and are the perfect recipe for Sunday Lunch.

White lasagna with salmon: Here's how to prepare them

You can prepare these delicious White Fish Lasagna with the fresh puff pastry for lasagna, also green. Or, You can prepare the EGG LASAGNA in house. You can use the fresh spinach (I recommend it), but these lasagne with salmon and spinach are also great with frozen spinach. Just cook them directly in the pan, with a little butter and drain any excess water.

In addition, You can prepare these White lasagna with salmon and spinach a day in advance and store them raw in the refrigerator, covered with plastic wrap, to cook the next day. In short, This first course of baked pasta It's really rich, tasty, easy and nice to look at, perfect for Christmas and New Year. In the notes I also explain why prefer wild salmon to farmed salmon. Save the recipe and have a look also at WHITE LASAGNA WITH PUMPKIN AND SAUSAGE, to those WITH BROCCOLI AND SMOKED SCAMORZA CHEESE, at LASAGNA WITH ARTICHOKES or traditional LASAGNE AL RAGU’. Have a good day!

Lasagne bianche al salmone e spinaci con besciamelle allo zenzero


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


250 grams of fresh lasagna sheets for

600 grams of fresh salmon, better if wild

600 grams of fresh spinach (or frozen)

30 grams of butter

extra virgin olive oil, to taste

salt and pepper

dot with butter for lasagna

grated pecorino or parmesan cheese


750 ml whole milk

60 grams of flour

60 grams of butter

50 grams of grated pecorino cheese

30 grams of grated Parmesan cheese

a piece of ginger root

salt and pepper



To prepare the white sauce with ginger salmon and spinach lasagne, I advise you to prepare the bechamel. Pour the milk into a saucepan and bring almost to a boil, turn off the heat. Put into a pan butter and finely grated ginger root: Melt the butter over low heat. Remove the butter from the heat and add the flour: stir until mixture is thick and without lumps. Cook the mixture for a few minutes (Red) very low heat. slowly add (flush) a little hot milk, stirring with a whisk, so as to obtain a smooth batter lumps and without lumps.

Then add more milk floor plan, taking care to always obtain a smooth and homogeneous batter. When the batter is smooth, add the rest of milk, a little salt and cook over low heat, semmpre stirring, until the white sauce is not thick. Add the nutmeg and a little fresh ground black pepper to taste, Finally, stir in the grated pecorino cheese. Pour the white sauce in a bowl and cover with plastic wrap to touch food. Allow to cool.

Clean the salmon and cut it into cubes. Skip the high heat salmon with a little extra virgin olive oil. Add a little salt and black pepper. You must scald over high heat salmon for only a few seconds: the salmon must only externally change color. Set aside the salmon.

Wash the Spinach. In a pan, Melt the butter and add the spinach. You can use the same process for both fresh spinach to be frozen ones. Add some salt, cover the pan and cook for five minutes, until the vegetables will be tender. If you use frozen spinach, that could release some liquid, drain them in a colander so they are dry.

Composition of the salmon and spinach lasagna. Spread a little béchamel in a baking tray. Arrange a first layer of dough for lasagna. Spread a little salmon on the sheets, Spinach, a few tablespoons of béchas parmigiano and add a little pecorino cheese or grated Parmesan cheese. Continue with other layers of dough for lasagna, salmon, Spinach, béchamel and cheese, until all the ingredients. Complete the last layer by distributing just a little béchains, dot with butter and a little grated cheese.

Preheat the oven to 180 degrees static. Bake lasagna with salmon and spinach, covering with a sheet of aluminum foil. Bake for 25 minutes. Remove the aluminum foil and bake for another 10 minutes or until they are golden brown. Let stand lasagna with salmon and spinach with white sauce with ginger for five minutes before serving. Bon appétit!


THE SUGGESTION: Remember that when you buy salmon is preferable to buy wild Alaskan salmon, that is not a farmed fish. The wild salmon live in freedom, It feeds on fish, shrimp and plankton. It is fished in natural conditions in the seas and in the rivers of Alaska and its meat is compact, less fat than those of farmed fish. The meat of the salmon contain percentages of vitamin D (very rare in foods), vitamin B6 and B12. In addition, They contain high percentages of Omega 3 and polyunsaturated fatty acids.

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elisabetta corbetta 5 December 2018 - 08:43

Ingredients that I love for these magnificent lasagna
A big kiss

Ada Parisi 6 December 2018 - 14:04

Thanks Elizabeth <3


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