UntrainedChef
Salmon Lasagne - salmon, pasta recipe

Salmon Lasagne

1 hr 20 min
2 portions

Lasagne meets fish night — and it actually works. The egg-and-milk mixture sets up like a custard around the salmon and spinach, no béchamel needed.

Instructions

  1. 1

    Cut the salmon fillet into slices. Bring water to a boil in a deep frying pan or sauté pan and add a little salt. Add the salmon slices and let them poach for 4–5 minutes. Lift them out and place on some paper towels.

  2. 2

    Thaw the spinach. Finely chop the spring onion and garlic. Whisk together the eggs and milk, then stir in the spinach, spring onion, and garlic. Season with salt and pepper.

  3. 3

    Layer dry lasagne sheets, salmon slices, and the egg mixture in a large ovenproof dish (about 20x30 cm). Start and finish with the egg mixture.

  4. 4

    Put the dish in the oven at 185 °C for about 30 minutes. Sprinkle the grated cheese on top and bake until the cheese is golden and the egg mixture has set.

Per average serving

962
Calories
kcal
64.1
Protein
g
92.7
Carbs
g
37.4
Fat
g
4.6g
Fiber
8.5g
Sugar
431mg
Sodium

Tips from the kitchen

  • Squeeze the thawed spinach hard before it goes in. If you skip this, all that water leaks into the egg mixture and it stays soupy instead of setting.
  • Don't overcook the salmon when poaching. 4 to 5 minutes in barely simmering water is enough since it gets more time in the oven. You want it just cooked through, not falling apart.
  • Use dry lasagne sheets straight from the package. The egg and milk mixture soaks into them as it bakes, so there's enough liquid to soften them.
  • Wait to add the cheese. If you sprinkle it on at the start it browns too fast and burns before the custard sets. Add it after the first 30 minutes.
  • Check the middle with a knife before pulling it out. If liquid pools up, give it another 5 to 10 minutes. The center should be set, not jiggly.

Ways to vary it

  • Swap half the salmon for cold-smoked salmon or trout if you want a stronger flavor. Add it raw between the layers since it doesn't need poaching.
  • A handful of fresh dill stirred into the egg mixture goes well with the salmon if you have some on hand.
  • Frozen peas scattered between the layers are an easy addition if you want a bit more green.

Storage & leftovers

Keeps in the fridge for up to 3 days, covered. It freezes fine once baked, though the egg layer gets a little softer after thawing. Reheat covered in a 160 °C oven for about 20 minutes so it warms through without drying out the edges.

What to serve with it

A green salad with a sharp lemon dressing cuts through the richness. Some bread on the side is good for mopping up the dish.

UC
By Untrained ChefPublished 29 May 2026 · Updated 11 July 2026

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