Jamie Oliver Salmon and Spinach Lasagne Recipe

Jamie Oliver’s Salmon and Spinach Lasagne is a delightful twist on the classic Italian dish. Combining flaky salmon, tender spinach, and creamy béchamel sauce layered between sheets of pasta, this recipe is a crowd-pleaser perfect for family dinners or special occasions.

What is Jamie Oliver Salmon and Spinach Lasagne?

This version of lasagne replaces traditional meat fillings with salmon and spinach for a lighter, more elegant dish. A creamy béchamel sauce binds the layers together, creating a rich and satisfying meal.

Other Popular Recipes

• Jamie Oliver’s Fish Tagine
• Jamie Oliver Beef and Vegetable Soup
• Jamie Oliver Bloomin’ Brilliant Brownies
• Jamie Oliver No-Bake Chocolate Oat Bars

Why You Should Try This Recipe

• Light yet hearty: Combines the richness of lasagne with the lightness of salmon and spinach.
• Great for gatherings: A unique dish to impress guests.
• Nutritious: Packed with protein, iron, and omega-3 fatty acids.
• Customizable: Adjust spices, cheese, or add more vegetables to suit your taste.
• Make-ahead meal: This can be prepped in advance and baked when needed.

Ingredients Needed for Jamie Oliver Salmon and Spinach Lasagne

For the Filling:

• Salmon fillets: 400g (14 oz), skinless and boneless.
• Fresh spinach: 200g (7 oz), wilted and drained.
• Ricotta cheese: 200g (7 oz).
• Parmesan cheese: 50g (½ cup), grated.
• Salt and black pepper: To taste.
• Nutmeg: A pinch.

For the Béchamel Sauce:

• Butter: 50g (¼ cup).
• Flour: 50g (¼ cup).
• Milk: 500ml (2 cups).
• Bay leaf: 1.
• Salt and pepper: To taste.

For Assembly:

• Lasagne sheets: 250g (9 oz), fresh or dried.
• Mozzarella cheese: 125g (1 cup), shredded.
• Parmesan cheese: 50g (½ cup), grated.

Kitchen Equipment Needed

• Large saucepan for the béchamel sauce.
• Baking dish (approx. 9×13 inches).
• Mixing bowls for filling.
• Knife and cutting board for preparing ingredients.

Instructions to Make Jamie Oliver Salmon and Spinach Lasagne

Step 1: Preheat the oven

Preheat your oven to 200°C (400°F).

Step 2: Prepare the salmon

Season the salmon fillets with salt and pepper. Bake or pan-sear them for 8-10 minutes until just cooked. Flake the salmon into large chunks and set aside.

Step 3: Wilt the spinach

In a large skillet, wilt the spinach over medium heat. Drain any excess liquid, chop finely, and mix with ricotta, Parmesan, nutmeg, salt, and pepper.

Step 4: Make the béchamel sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly to avoid lumps. Add the bay leaf and simmer for 5 minutes until thickened. Season with salt and pepper, then remove the bay leaf.

Step 5: Assemble the lasagne

Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer with lasagne sheets, spinach and ricotta mixture, flaked salmon, and more béchamel sauce. Repeat the layers, finishing with a generous topping of béchamel sauce and mozzarella cheese.

Step 6: Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbling.

Step 7: Serve

Let the lasagne rest for 5 minutes before slicing. Garnish with fresh parsley or basil if desired.

What to Serve With Jamie Oliver Salmon and Spinach Lasagne

• Garlic bread: Complements the creamy lasagne.
• Mixed green salad: Adds a refreshing balance.
• Roasted vegetables: A simple yet flavorful side.
• White wine: Pair with a crisp Sauvignon Blanc or Chardonnay.

Pro Tips for Making the Best Salmon and Spinach Lasagne

• Use fresh salmon: For the best flavor and texture.
• Drain the spinach well: Prevents excess moisture in the lasagne.
• Customize the cheese: Add Gruyère or goat cheese for extra richness.
• Don’t overcook the salmon: It will continue to cook slightly in the lasagne.
• Let it rest: Resting helps the layers set for cleaner slices.

What are the Variations of Jamie Oliver Salmon and Spinach Lasagne?

• Seafood mix: Add prawns or scallops for a richer dish.
• Gluten-free option: Use gluten-free lasagne sheets and flour.
• Vegetarian twist: Replace salmon with roasted butternut squash or mushrooms.
• Herb infusion: Add dill or chives to the filling for a fresh flavor.

How Do I Store Jamie Oliver Salmon and Spinach Lasagne?

• In the refrigerator: Store leftovers in an airtight container for up to 3 days.
• In the freezer: Freeze the unbaked assembled lasagne for up to 1 month. Bake directly from frozen, adding extra time as needed.

Nutrition Value (per serving, based on 6 servings)

• Calories: 400
• Protein: 28g
• Carbs: 35g
• Fat: 15g

FAQs

Can I use frozen spinach for this lasagne?

Yes, frozen spinach can be used. Thaw it completely and squeeze out any excess water before mixing it with the ricotta and Parmesan to prevent the lasagne from becoming watery.

Can I prepare salmon and spinach lasagne in advance?

Yes, you can assemble the lasagne a day ahead. Cover it tightly and store it in the refrigerator. Bake it fresh when ready to serve, adding an extra 5-10 minutes to the baking time if starting from cold.

What type of salmon is best for this recipe?

Fresh salmon fillets are ideal for their flavor and texture. However, you can also use smoked salmon for a more intense, savory flavor, or canned salmon as a budget-friendly alternative.

How do I make this lasagne gluten-free?

To make this lasagne gluten-free, use gluten-free lasagne sheets and substitute the flour in the béchamel sauce with a gluten-free alternative like cornstarch or a gluten-free flour blend.

Final Words

Jamie Oliver’s Salmon and Spinach Lasagne is a delicious, creamy, and nutritious dish that’s easy to make yet feels indulgent. Whether for a family dinner or a special gathering, this lasagne is sure to impress. Try it today and enjoy a comforting and flavorful meal!

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