Superfood Salmon Lasagna with Kale and Spinach
Try this Superfood Salmon Lasagna with Kale and Spinach recipe.
Try this Superfood Salmon Lasagna with Kale and Spinach recipe.
- extra virgin olive oil
- zest of 1 lemon
- a pinch of nutmeg
- 8-10 dry lasagne sheet ( i use garofalo)
- 1 leek, trimmed washed and cut into thin slices
- 10 oz/300g baby spinach leaves
- 7 oz/200gr chopped kale leaves
- 1 garlic cloves peeled and crushed
- 400 g fresh skinless salmon fillets cubed
- 1 small red chili pepper finely chopped (optional)
- 100 g parmesan cheese grated
- 4 tbsp fresh chopped chives
- 4 tbsp fresh chopped parsley
- 1/2 upfresh ricotta
- a splash of milk/water
- a generous pinch of ground nutmeg
- salt & white pepper
- Carbohydrate 1.82307666666667 g
- Cholesterol 14.6666666666667 mg
- Fat 5.90184666666667 g
- Fiber 0.312600002129873 g
- Protein 6.67229 g
- Saturated Fat 3.039265 g
- Serving Size 1 1 Serving (96g)
- Sodium 282.932166666667 mg
- Sugar 1.51047666453679 g
- Trans Fat 0.341155666666667 g
- Calories 86 calories
Step-by-step
- Heat the oven to 180C/360F/Gas 4.
- In a large pot of lightly salted boiling water, blanch the lasagna sheet one by one for 1 min. Drain and pat dry on a kitchen towel.
- For the ricotta sauce: simply blend ricotta with a splash of milk/water until it reaches a creamy consistency. Adjust with more liquid if necessary. Season with salt, white pepper and a pinch of nutmeg.
- Heat a large skillet over medium-low heat. Add a glug of olive oil, garlic and chili. Fold in leeks and stir-fry gently until softened.
- Add in spinach and kale and cover with a lid. Allow to cook for 2-3 min, then sautee all ingredients until cooked through. Pour a little water if necessary.
- Half-way through cooking, add the chopped salmon and cook until pale pink.
- Season with salt, pepper, lemon zest and a pinch of nutmeg.
- In a large oven dish, start to layer the lasagna. Spread a little extra virgin olive oil and white sauce on the bottom.
- Add a layer of lasagna sheets, then fold in half the cooked vegetables and fish.
- Sprinkle half the fresh herbs and pour more white sauce over.
- Repeat the layers until the dish is nearly full.
- Top with a layer of white sauce and grated parmesan cheese.
- Bake for 20-25 minutes or until crispy and golden-brown.
Superfood Salmon Lasagna: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between school pick-ups, work deadlines, and the never-ending laundry pile, the last thing I want to spend my evenings doing is slaving away in the kitchen. That's why I'm constantly on the lookout for recipes that are both nutritious and quick to prepare. This Superfood Salmon Lasagna fits the bill perfectly.
Forget the heavy, cheesy lasagna of your childhood memories. This version is lightened up with the addition of kale and spinach, delivering a powerful dose of vitamins and minerals without sacrificing flavor. The salmon adds a healthy dose of protein and omega-3 fatty acids, making this dish a true superfood powerhouse. And the best part? It's surprisingly easy to put together, even on a weeknight. I can usually whip it up in under an hour, leaving me with more time to relax and enjoy my evening with my family, rather than cleaning up a kitchen mess. This lasagna is a versatile recipe, too. I often switch up the vegetables depending on what I have on hand. Sometimes I'll add mushrooms, bell peppers, or zucchini – the possibilities are endless!
The secret to this recipe’s success lies in the simple yet flavorful sauce. The creamy ricotta blends beautifully with the sautéed vegetables and salmon, creating a harmonious balance of tastes and textures. The herbs, a sprinkle of nutmeg, and a touch of lemon zest add a delightful complexity that elevates the dish from ordinary to extraordinary. I’ve even experimented with different types of cheese – goat cheese or even a mix of mozzarella and parmesan can be delicious substitutions. Honestly, the flexibility of this recipe is what keeps me coming back to it again and again.
This lasagna isn't just a weeknight dinner; it's also a great option for meal prepping. It reheats beautifully, making it a perfect lunch or dinner for busy days ahead. I often make a double batch and freeze half for those nights when I truly don't have the energy to cook. Simply thaw overnight and reheat in the oven or microwave – just as delicious as the first time around. So, if you’re looking for a healthy, flavorful, and convenient meal that’s easy on your time and your waistline, this Superfood Salmon Lasagna is the perfect solution. Give it a try, and I’m confident it will become a regular staple in your weeknight rotation!
Tips and Variations:
- Vegetarian option: Substitute the salmon with roasted vegetables like eggplant, zucchini, or mushrooms for a hearty vegetarian option.
- Spice it up: Add a pinch of red pepper flakes to the ricotta sauce or sautéed vegetables for extra heat.
- Make it ahead: Assemble the lasagna a day in advance and refrigerate until ready to bake.
- Different herbs: Feel free to experiment with different herbs based on your preferences. Basil, oregano, or thyme would all be delicious additions.
- Gluten-free option: Use gluten-free lasagna sheets to make this recipe gluten-free.
Enjoy this delicious and healthy meal! Let me know in the comments what variations you try and how it turns out. Happy cooking!
