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SALMON & SPINACH LASAGNA ROLL UPS

Some nights call for lasagna without the layering marathon. These roll-ups get you there — flaky salmon and a creamy spinach-ricotta filling wrapped up in pasta, topped with béchamel, then baked until golden. Each roll is portioned and easy to serve, with no messy slices falling apart on the way to the plate.
Print Recipe

Ingredients
  

PASTA and SALMON
  • 2 lbs fresh salmon
  • 12 lasagna sheets
  • Drizzle of olive oil
  • Salt and pepper, to taste
BECHAMEL
  • 1.5 tbsp butter
  • 1.5 tbsp all-purpose flour
  • 250 mL whole milk, warmed
SPINACH RICOTTA MIX
  • 15 oz ricotta cheese
  • 5 oz spinach
  • 1 egg
  • Fresh dill, chopped
  • Preferred spices
  • Cheese

Method
 

Cook the salmon and pasta
  1. Boil the lasagna sheets according to the package instructions, then drain and lay flat.
  2. Drizzle the salmon with olive oil and season well.
  3. Place the salmon on a parchment-lined baking sheet and bake at 375°F/190°C for 15–25 minutes, depending on fillet thickness, until cooked through.
  4. Let the salmon cool slightly, then flake it into bite-sized pieces.
Make the béchamel
  1. In a pot, melt the butter, then whisk in the flour to form a smooth paste.
  2. Gradually whisk in the warm milk in batches, letting the sauce thicken until it coats the back of a spoon.
  3. Season to taste and set aside.
  4. Make the spinach-ricotta filling
  5. Boil the spinach for 3–5 minutes, then strain very well and chop it finely.
  6. In a bowl, combine the spinach with the ricotta, egg, dill, spices, and shredded cheeses. Mix well.
Assemble and bake
  1. Spread about 2 tbsp of filling onto each lasagna sheet, top with a portion of the flaked salmon, and gently roll up.
  2. Spread about ⅓ of the béchamel over the bottom of a 9x13 in (23x33 cm) baking dish, then arrange the rolls seam-side down.
  3. Pour the remaining béchamel over the rolls and top with mozzarella.
  4. Cover with foil and bake at 350°F/180°C for 15 minutes. Uncover and broil until golden brown.

Notes

Salmon bake time varies with fillet thickness — start checking at 15 minutes.