Creamy Salmon & Tarragon Lasagna

Posted on 09. Oct, 2009 by Bethany in Entertaining, Mains, Recipes, Seafood, Starches, Uncategorized

I make this lasagna a lot and it’s always a huge hit. It puts a sparkle in peoples eyes. It casts a spell. You can get them to do anything. Really! Make sure you make enough for seconds.Now, before my beloved Italian friends raise hell, I know this has nothing to do with a traditional Italian Lasagna. Primarly because it calls for mascarpone or ricotta and does not include a bechamel or ragu sauce. It might make some Italians cringe like I cringe when I see someone making tabouleh out of couscous and even worse, with only a sprinkling of parsley! That’s called couscous, not tabouleh. But, that’s a topic for another day.

I use ricotta in the summer, for a lighter, more bikini-friendly version and usually I serve it cold. The lasagna pictured above is ricotta based and was taken in the summer. I’ve had no opportunity to post it till now. Come winter, when I’m drowning under layers of clothing I crave richer, more hearty, soul comforting food and that is where the mascarpone comes in.

Creamy Salmon & Tarragon Lasagna

Serves: 4 very hungry people.

Prep time: 15mn

Cook time: 45mn

The Cast of Characters

800g salmon
235g fresh spinach, preferably (or thawed and well drained)
Small leek (or 100g), sliced to fine rings
4 white cap mushrooms (or 160g), finely sliced
400g mozarella- 100g shredded for top layer
500g mascarpone
300g fresh lasagna sheets, they are great as they don’t require pre-cooking (about 12 sheets)
1 cup of milk
15g fresh tarragon
8 gloves of garlic, finely chopped
12×8 in deep pan

The Nitty-Gritty

Pre-heat oven to 325F/160C/3G. Lather salmon with a tablespoon of olive oil and the garlic. Bake in the oven for 15 minutes.

Flake the salmon. Remove skins.

Sautee the leeks for a minute and then add the mushrooms. Cook for a further 1-2 minutes. Take of heat and strain to remove the extra juices.

Add all the cheese, tarragon and milk in a deep bowl and puree with a hand blender.

spread a couple of tablespoons onto the bottom of the baking dish.

Add the lasagna sheets. Make sure they overlap each other. I used 4 sheets on each layer.

Cover the layer with cheese sauce again, about 2-3 tablespoons.

Layer with half the flaked salmon

Now half the mushrooms and leeks.

Add half the spinach.

Repeat lasagna layering.

Cover with about 1/2 cup of the sauce. Repeat layering with remaining salmon, spinach, mushrooms and leeks and then lasagna sheets.

Cover with remaining cheese sauce and sprinkle with shredded mozarella. Bake in oven for about 45 minutes at 325F/160C/3G.

P.S- You can double the ingredients and freeze the extra one uncooked for a busy weeknight.

Enjoy.

Bethx

Tags: Cheese, cheesy, creamy, lasagna, mascarpone, mushroom, pasta, ricotta, salmon, spinach

16 Responses to “Creamy Salmon & Tarragon Lasagna”

Tweets that mention Creamy Salmon & Tarragon Lasagna | Dirty Kitchen Secrets -- Topsy.com

09. Oct, 2009

[...] This post was mentioned on Twitter by Chris Bourne. Chris Bourne said: RT @dksfood Creamy Salmon & Tarragon Lasagna | Dirty Kitchen Secrets http://bit.ly/w0keJ [...]
nathalie

09. Oct, 2009

Did u go to cooking school? u make everything look just too easy! id love to try this!
Iffat

09. Oct, 2009

My mum makes the best lasagna but she uses a bechamel sauce. I will try this. Sounds yummy as i love mascapone a lot!
Francois

09. Oct, 2009

this is one of my favorite dishes but i always get commercial prepackaged. anyways its on the top of my to do list now!
The Ninja

09. Oct, 2009

It’s getting closer to summer down here but it still feels damn cold…could do with a big serving of salmon lasagne to warm up the nerve endings. Looks deliciously warm
vanessa

09. Oct, 2009

hi beth i loved what you made to show us what you can make.You are the best cook i have every seen put on a nice website called dirtykitchensecets.com the best.and i can’t to see the next thing that you make.bye bye
Holly

10. Oct, 2009

I’m going to try and make this for my guest this evening. Thanks.
Joy Wright

10. Oct, 2009

Yet again such clever ideas……. can’t wait to try!
Cynthia

10. Oct, 2009

I now have to do some serious strategizing… it seems this lasanga can yield the results I need… hmmm thank you. Got to get busy planning now (lol)
Katy

11. Oct, 2009

Wow, I just made this. I got your recipe off of Twitter, I am “aupaw.” My normal way of approaching recipes from the internet is to make it exactly how the writer says and then tweek it from there. I had to convert the measurements because I am in the US, but seriously….I would not change a thing. Yum, it is the new go to guest dish. I made it with mascarpone, I will try ricotta next time. I would say more..but I am too busy eating it.
Jeena

12. Oct, 2009

I love fish with lasagna or any pasta and this looks fabulous! I love salmon and I know this will taste as good as it looks.
Manggy

13. Oct, 2009

I love a seafood lasagna And great glowing review from the commenter above me too, though I’m not surprised!!
jossie

13. Oct, 2009

I love salmon AND I love lasagna. I didn’t know one dish could be soooo tasty. The combination is excellent!!
Steph

13. Oct, 2009

What a great version of lasagna!! It sure looks delish!
Diana

21. Oct, 2009

That looks amazing! I’ve never cooked with fresh tarragon, and I don’t think I would have thought to use salmon in lasagna. I will definitely have to try this sometime.
Peter

22. Oct, 2009

Tarragon and salmon are a natural pair…a nice, lighter lasagna offering. Any left?