Salmon Lasagna Recipes

Steps:

• Preheat the oven to 410 degrees F (210 degrees C).
• Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
• Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
• Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
• Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Steps:

• Preheat the oven to 375°F.
• Cook the broccoli in boiling salted water, drain and set aside.
• Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
• Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
• Reheat the milk, adding the mustard and stock granules to the saucepan.
• Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
• Add the mushrooms and cheese and mix well.
• Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
• Stir in the herbs.
• Place a thin layer of sauce in the bottom of an oven proof dish.
• Cover with sheets of lasagna without overlapping.
• Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
• Bake in the oven for 30 to 35 minutes until bubbling hot.