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The Spinach, Salmon and Prawns Lasagna

lasagna plate
A picture of a meat lasagna... Actual picture from this recipe to follow.
Prawns are crustaceans, sometimes referred to as scampi, very closely related to shrimps and lobsters, but are larger than the former and more expensive. This seafood lasagna recipe combines the refined taste of prawns with salmon and spinach, all in a white sauce that will accentuate their taste.


( for 6-8 people )
1 lb. lasagna noodles
1 lb. fresh salmon fillets
20 Frozen prawn tails, or large tiger shrimp
1 and 1/2 lb. Fresh spinach, uncooked

For the white sauce:
4 cups Whole milk
2 tablespoons white flour
2 tablespoons butter
1 cup regular 15% cream
a pinch of Nutmeg
a pinch of freshly grounded pepper
1 teaspoon Salt
2 cups grated Swiss Cheese
1/4 cup Olive oil


Step 1 - Making the bechamel white sauce

Bring the milk to a boil; we will then begin by making a roux: Melt the butter in a separate saucepan, then add flour and mix well. Allow to cool down slightly. Pour the boiling milk over the cool roux, whisk and return to the stove and heat until the sauce thickens (about 10 min), stirring constantly and turning always in the same direction; when the sauce is just about to boil it should feel thicker; if it takes too long to thicken you can add a little bit more flour to help it. Add the cream and season with salt, pepper and the pinch of nutmeg, and mix well.

Step 2 - Preparation of the lasagna noodles

Cook the lasagna noodles 2 to 3 minutes in already boiling salted water, then drain and slightly oil to prevent them from sticking. Reserve.

Step 3 - About the spinach, salmon and prawns

Thoroughly wash the spinach; this is important! In a large skillet, melt a dab of butter and saute the spinach quickly, then drain well all liquids. Add a tablespoon of bechamel sauce, mix well and set the spinach aside. Remove the skin from the salmon and cut it into medium-sized cubes, add salt and then slightly cook over medium-high heat in a hot skillet with a drizzle of olive oil, but careful  not to overcook the salmon! Reserve when ready. Thaw the prawns if frozen, shell them, and discard their shells.

Step 4 - Assemble and bake the lasagna

Preheat the oven to 300 °F. Oil a baking dish and line it with lasagna noodles on the bottom and sides as well. Place then half the spinach over the bottom noodles and spread 5 tablespoons of the bechamel over them. Over the spinach arrange the salmon, prawns and pour more white sauce. Cover with lasagne and then the other half of spinach and three quarters what is left of the white sauce. Place the last layer of noodles, pour remaining white sauce over and sprinkle with the grated Swiss cheese. Bake in the oven 20 minutes (the top of the lasagna should turn to a golden brown). Allow to cool down 15 minutes prior to serving your Salmon and spinach lasagna...

Buon appetito!

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