Salmon and spinach lasagna
Recipe type: Pasta
Serves: 6
  • ½ onion, finely chopped
  • 1 glass white wine
  • 240 millilitres (8 fl. oz) fish stock
  • 240 millilitres (8 fl. oz) cream
  • 1 spoonful chopped chervil
  • 1 Roma (or regular) tomato, peeled, seeded and diced)
  • 1 recipe pasta dough with 3 cloves garlic added (or commercial lasagna)
  • ½ side fresh boneless salmon, thinly sliced lengthwise
  • 12 handfuls washed spinach
  • Salt, pepper and nutmeg
  • Parmesan for garnish
  1. Preheat oven to 400 degrees.
  2. Add the onion, wine and fish stock to a pan and reduce.
  3. Add the cream and reduce so that it will coat the back of a wooden spoon.
  4. Add the chervil and tomato just before using.
  5. Saute the spinach with the salt,pepper and nutmeg.
  6. Put a ladle of sauce in the bottom of a 8 x 11 x 4 baking pan.
  7. Line the pan with a layer of pasta.
  8. Add half the sliced salmon, sprinkle with salt and pepper and cover with ½ ladle of sauce.
  9. Add a layer of pasta.
  10. Add the spinach on top of the pasta.
  11. Add another pasta layer.
  12. Layer the remaining salmon and then the remaining pasta.
  13. Top with a ladle of sauce and grated parmesan.
  14. Bake at 400 degrees for 20 minutes, checking to make sure the top doesn't become too dry.
  15. Serve with more sauce spooned on top, garnish with parmesan.
Recipe by JAQUO Lifestyle Magazine at