Superfood Salmon Lasagna with Kale and Spinach
There’s something deeply comforting about lasagna: the layers, the molten cheese, the way a fork pulls a perfect, steamy ribbon from the dish. This Superfood Salmon Lasagna with Kale and Spinach takes that cozy classic and gives it a bright, nutrient-packed twist. It’s a weeknight dinner that looks impressive enough for guests but comes together with straightforward steps and pantry-friendly ingredients. I love how the lemon zest and garlic lift the salmon, while the kale and spinach keep every bite fresh and green. If you’re after a satisfying, vegetable-forward pasta bake that still feels indulgent, this is your recipe.
Why you’ll love this version
- Speed: Using dry lasagne sheets means no pre-cooking—less fuss, more dinner time.
- Flavor balance: Rich salmon and parmesan are brightened by lemon, chili, and fresh herbs.
- Nutrition: Kale and spinach add vitamins and fiber, while salmon supplies protein and omega-3s.
- Make-ahead friendly: Assemble, refrigerate, and bake later for easy entertaining.
Ingredients
- 8-10 dry lasagne sheet, I use Garofalo
- 1 leek, trimmed, washed and cut into thin slices
- 10oz/300g baby spinach leaves
- 7oz/200gr chopped kale leaves
- 1 garlic cloves, peeled and crushed
- 400g fresh skinless salmon fillets, cubed
- zest of 1 lemon
- 1 small red chili pepper, finely chopped (optional)
- 100g parmesan cheese, grated
- 4 tablespoon fresh chopped chives
- 4 tablespoon fresh chopped parsley
- a pinch of nutmeg
- extra virgin olive oil
- ½ cup fresh ricotta
- a splash of milk/water
- a generous pinch of ground nutmeg
- salt & white pepper
Equipment
- Large frying pan or skillet
- Mixing bowl
- Grater for parmesan and lemon zester or microplane
- Ovenproof lasagna dish (roughly 9×13 inch or similar)
- Knife and chopping board
- Spoon or spatula
Prep tips
- Trim and slice the leek thinly so it softens quickly and distributes through the layers.
- Cube the salmon into bite-sized pieces so it cooks evenly within the lasagna without drying out.
- If you like heat, keep the red chili; if you prefer mild, omit it entirely.
- Use a splash of milk or water to loosen the ricotta so it spreads more easily between layers.
Step-by-step instructions
Follow these clear, sequential steps to assemble and bake your Superfood Salmon Lasagna with Kale and Spinach:
- Preheat the oven to 180°C (350°F). Lightly oil your lasagna dish with extra virgin olive oil to prevent sticking.
- Heat a tablespoon of extra virgin olive oil in a large frying pan over medium heat. Add the sliced leek and cook, stirring occasionally, until the leek is soft and beginning to turn translucent, about 5–7 minutes.
- Add the crushed garlic to the pan with the leek and cook for 30–60 seconds until fragrant. If using the red chili pepper, add it now and cook for another minute to soften and release its flavor.
- Add the chopped kale leaves to the pan. Cook, stirring, until the kale wilts and softens, about 3–4 minutes. Then add the baby spinach leaves and continue to cook until the spinach has collapsed and any excess moisture has mostly evaporated. Season the greens with a pinch of nutmeg, salt, and white pepper. Remove the pan from the heat and transfer the cooked greens to a large mixing bowl to cool slightly.
- While the greens cool, prepare the salmon. Pat the 400g fresh skinless salmon fillets dry with paper towel and cube them into even pieces. Add the cubed salmon to the mixing bowl with the wilted greens.
- Add the zest of 1 lemon, 4 tablespoons fresh chopped chives, 4 tablespoons fresh chopped parsley, and 100g grated parmesan cheese to the bowl with the salmon and greens. If you like just a little heat, add the finely chopped small red chili pepper here (optional). Toss gently to combine so the salmon pieces are coated with the herb and cheese mixture. Season lightly with salt and white pepper, remembering that parmesan is salty.
- In a small bowl, stir together ½ cup fresh ricotta with a splash of milk or water until it reaches a spreadable consistency. Add a generous pinch of ground nutmeg and a small pinch of salt and white pepper to season. This ricotta mixture will act as a creamy binder between the lasagne sheets and the salmon filling.
- Assemble the lasagna: Spread a thin film of olive oil or a small spoonful of the ricotta mixture across the bottom of your prepared lasagna dish to prevent sticking. Place a single layer of 2–3 dry lasagne sheets in the dish (depending on the size of your dish, you will use 8–10 sheets total across the entire lasagna). Spoon a portion of the salmon, kale, and spinach mixture evenly over the pasta sheets, followed by small dollops of the ricotta mixture spread across the filling. Sprinkle a little grated parmesan over the layer. Repeat the layering process—lasagne sheets, salmon-greens filling, ricotta dollops, and parmesan—until you have used all the filling and sheets, finishing with a top layer of lasagne sheet and a generous sprinkle of the remaining parmesan cheese.
- Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbling and the salmon is cooked through. The total baking time should ensure the dry lasagne sheets are tender and the filling is hot throughout.
- Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing. Resting helps the layers set so the portions hold together. Garnish with extra chopped chives and parsley if desired, and finish with an additional light grating of lemon zest for brightness.
Serving suggestions
Serve warm with a crisp green salad dressed simply in lemon and extra virgin olive oil. A squeeze of fresh lemon over each slice lifts the flavors beautifully. For a light starter, try a fennel and orange salad or roasted cherry tomatoes with basil.
Make-ahead and storage
- To make ahead: Assemble the lasagna in the dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from chilled.
- Leftovers: Store cooled leftovers in an airtight container for up to 3 days. Reheat in a moderate oven (160°C/325°F) covered until warmed through to preserve texture, or reheat single portions in the microwave.
- Freezing: You can freeze the assembled, unbaked lasagna (tightly wrapped) for up to 2 months. Thaw overnight in the refrigerator before baking and add a little extra time to ensure it’s heated through.
Troubleshooting
- If the lasagne sheets seem dry after baking, let the dish rest covered for a few minutes; residual steam will soften them further. A splash more milk or water added to the ricotta during assembly helps too.
- If the salmon looks overcooked and dry, reduce the uncovered baking time next time by 5–7 minutes and ensure your salmon cubes are uniform in size for even cooking.
- Too much liquid in the filling: make sure the greens are well-drained and any excess moisture is cooked off before assembling to avoid a watery lasagna.
Notes on ingredients and swaps
- Dry lasagne sheets: I use Garofalo for a firm but tender texture. Use 8–10 sheets total depending on dish size.
- Salmon: skinless fillets are used here for ease; keep the cubes even so they cook uniformly.
- Ricotta: if you prefer, use a slightly higher-fat ricotta for creamier layers. Thin with milk or water as written so it spreads easily.
- Greens: you can swap kale for Swiss chard or add more spinach if you prefer a milder flavor.
- Cheese: parmesan provides umami and salt—feel free to add a little pecorino for a sharper edge, but keep the total amount the same.
Final thoughts
This Superfood Salmon Lasagna with Kale and Spinach is a lovely mash-up of comfort and bright, fresh flavors. It’s rich without being heavy, and the layers of salmon and greens make it feel both nourishing and celebratory. Whether you’re cooking for family or making a dinner that impresses guests with minimal stress, this lasagna is a standout—vibrant, easy to adapt, and absolutely delicious.
Superfood Salmon Lasagna with Kale and Spinach
A layered lasagna combining tender salmon, leafy greens and a creamy ricotta sauce for a vibrant, nutritious main.
Ingredients
Equipment
Method
- Preheat the oven to 180°C (360°F/Gas 4).
- Bring a large pot of lightly salted water to a boil. Blanch the dry lasagne sheets one at a time for about 1 minute, then drain and lay flat on a clean kitchen towel to dry.
- Make the ricotta sauce by blending the ricotta with a splash of milk or water until smooth and creamy; season with salt, white pepper and a pinch of nutmeg. Add more liquid if needed for a spreadable consistency.
- Heat a large skillet over medium-low heat and add a glug of olive oil. Sauté the crushed garlic and chopped chili briefly, then add the sliced leek and cook gently until softened.
- Add the spinach and kale to the skillet, cover and cook 2–3 minutes. Uncover and continue to sauté until the greens are wilted and any excess moisture has mostly evaporated; add a splash of water if needed.
- Halfway through cooking the greens, add the cubed salmon to the skillet and cook until the salmon turns pale pink and is just cooked through. Season with salt, white pepper, lemon zest and a pinch of nutmeg.
- Lightly oil the bottom of a large ovenproof baking dish. Spread a thin layer of the ricotta sauce over the base.
- Assemble the lasagna: add a layer of blanched lasagne sheets, spread a portion of the cooked salmon and greens over them, sprinkle half of the chopped chives and parsley, and spoon more ricotta sauce on top. Repeat to create a second layer.
- Top the final layer of pasta with the remaining ricotta sauce and grate the Parmesan evenly over the surface.
- Bake in the preheated oven for 20–25 minutes, or until the top is golden and crisp. Let rest a few minutes before slicing and serving.
Notes
- Lightly boiling the pasta sheets first helps ensure a tender lasagna.
- You can skip blanching the sheets and use dry sheets, but the result may be drier.
