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Homemade Superfood Salmon Lasagna with Kale and Spinach photo
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Superfood Salmon Lasagna with Kale and Spinach

A layered lasagna combining salmon, spinach, kale and a creamy ricotta sauce for a nutrient-packed family meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 8-10 sheets dry lasagne sheets (e.g., Garofalo)
  • 1 leek, trimmed, washed and thinly sliced
  • 10 oz baby spinach leaves about 300 g
  • 7 oz chopped kale leaves about 200 g
  • 1 clove garlic, peeled and crushed
  • 400 g fresh skinless salmon fillets, cubed
  • 1 lemon, zested zest of 1 lemon
  • 1 small red chili pepper, finely chopped optional
  • 100 g Parmesan cheese, grated
  • 4 tbsp fresh chives, chopped
  • 4 tbsp fresh parsley, chopped
  • a pinch ground nutmeg
  • extra virgin olive oil for cooking and to grease the dish
  • 1/2 cup fresh ricotta
  • a splash milk or water to loosen ricotta
  • salt
  • white pepper

Instructions

  • Heat the oven to 180°C (360°F/Gas 4).
  • Bring a large pot of lightly salted water to a boil. Blanch lasagne sheets one at a time for 1 minute, then drain and pat dry on a kitchen towel.
  • Make the ricotta sauce by blending the ricotta with a splash of milk or water until smooth and creamy; season with salt, white pepper and a pinch of nutmeg. Adjust liquid for desired consistency.
  • Heat a large skillet over medium-low heat and add a glug of olive oil. Sauté the crushed garlic and chopped chili (if using) briefly until fragrant.
  • Add the sliced leeks to the skillet and cook gently until softened.
  • Add the spinach and kale, cover and cook 2–3 minutes, then uncover and sauté until wilted and any excess liquid has evaporated; add a splash of water if it begins to stick.
  • Halfway through cooking the greens, add the cubed salmon and cook until it turns pale pink and is just cooked through. Season the mixture with salt, white pepper, lemon zest and a pinch of nutmeg.
  • Grease the bottom of a large ovenproof dish with a little olive oil and spread a thin layer of the ricotta sauce over it.
  • Layer the lasagna: place lasagne sheets, then half of the cooked vegetable and salmon mixture, sprinkle half the chopped chives and parsley, and spoon over more ricotta sauce. Repeat with another layer of sheets and the remaining filling.
  • Finish with a final layer of ricotta sauce and sprinkle the grated Parmesan evenly over the top.
  • Bake for 20–25 minutes until the top is golden and bubbling. Allow to rest a few minutes before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Blender or food processor
  • ovenproof baking dish
  • Kitchen Towel
  • Spatula or Wooden Spoon

Notes

  • Parboiling the lasagne sheets briefly helps prevent a dry lasagna.
  • If short on time, you can use dry sheets without boiling, but the dish may be drier.