the lasagna recipes

A Salmon Lasagna Recipe

With a different focus when compared to traditional italian lasagnas, this one takes a more healthy approach by reducing the amount of unhealthy fat used in a typical lasagna.


2 lb. fillets of salmon, cut in 1/4 inch thick cubes,
2 tablespoons Cajun Seasoning Mix
6 tablespoons extra virgin olive oil, used at a few steps in this recipe
1/2 cup white wine
1 cup chopped yellow onions
3 minced cloves of garlic
18 dry lasagna noodles, boiled

2 cups fresh spinach, thoroughly cleaned
2 cups low fat cottage cheese
2 cups grated mozzarella
12 fresh basil leaves
1/2 cup crumbled goat cheese
2 cups sliced fresh italian red tomatoes
1/2 cup grated Pecorino or Parmesan cheese

2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
Kosher salt and freshly ground black pepper

Recipe for 6 portions, level: easy


I-Cooking the salmon
Place the salmon cubes on a flat surface and sprinkle all sides of the salmon cubes with Cajun spice. In a skillet over high heat setting, bring 3 tablespoons olive oil to heat, then put in the salmon cubes. Reduce the heat setting to medium, cook for two minutes, turn the fish over with a flipper, then braise the other side. Once the salmon is cooked on both sides, remove the salmon from the skillet, and reserve the salmon for later.

II-Deglaze and cook the onions
Turn the heat setting up to medium-high, then pour the white wine in, carefully scraping the sides of the pan; effectively deglazing the skillet. Cook the wine to reduce it by half, then pour in the remaining 3 tablespoons olive oil. Once the oil is hot, add the onions and garlic and keep on cooking the onions until they become translucent, or at least a few minutes. Remove the skillet from the heat and reserve the cooked onions separately in a bowl.

III-Assembling the lasagna
Preheat oven to 375 °F. Grease up evenly the bottom and sides of the lasagna pan you will be using. Line the bottom of the lasagna pan with a layer of lasagna noodles, cutting any excess noodle sticking out. Add half the reserved onions, then one third of the salmon cubes over the lasagna noodles. Spread the spinach and half the cottage cheese and mozzarella over the salmon. Lay a second layer of noodles over the cheeses, then salmon, basil, and goat cheese. Add a third layer of noodles, and add the remaining onions, salmon cubes, spinach, cottage cheese, and grated mozzarella.

Top with the final layer of lasagna noodles, then place the sliced tomatoes over and evenly sprinkle with the grated mozzarella you have left, the grated Parmesan, parsley, and chives and bake for 30 minutes. Pull out of the oven and allow to cool down for at least 10 minutes before serving.

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