Creamy Salmon & Tarragon Lasagna

Creamy Salmon & Tarragon Lasagna

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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 just 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. Primarily 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 mozzarella- 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
  • Salt & Pepper to taste
  • 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.

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Flake the salmon. Remove skins.

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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.

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

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

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

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

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Layer with half the flaked salmon

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Now half the mushrooms and leeks.

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Add half the spinach.

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Repeat lasagna layering.

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

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

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

Facebook Comments:

21 Responses to “Creamy Salmon & Tarragon Lasagna”
  1. nathalie 9 October 2009 at 2:58 pm #

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

  2. Iffat 9 October 2009 at 2:59 pm #

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

  3. Francois 9 October 2009 at 3:06 pm #

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

  4. The Ninja 9 October 2009 at 11:09 pm #

    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 😀

  5. vanessa 9 October 2009 at 11:42 pm #

    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 the best.and i can’t to see the next thing that you make.bye bye

  6. Holly 10 October 2009 at 9:53 am #

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

  7. Joy Wright 10 October 2009 at 12:55 pm #

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

  8. Cynthia 10 October 2009 at 10:12 pm #

    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)

  9. Katy 11 October 2009 at 3:02 am #

    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.

  10. Jeena 12 October 2009 at 12:38 pm #

    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.

  11. Manggy 13 October 2009 at 5:59 am #

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

  12. jossie 13 October 2009 at 6:28 pm #

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

  13. Steph 13 October 2009 at 7:14 pm #

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

  14. Diana 21 October 2009 at 4:01 pm #

    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.

  15. Peter 22 October 2009 at 11:32 am #

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

  16. DubaiBride 6 September 2010 at 2:40 pm #

    This looks absolutely delicious… I’m in the process of making it but I’ve already screwed up. Couldn’t find fresh tarragon for starters so had to make do with the crappy dry kind.. and I think my dish wasn’t deep enough. Actually, I know it wasn’t deep enough cos all the cheese started spilling out….. and right now, as I type, my whole house is filled with smoke cos the cheese fell into the fire!

    Hubby is giving me dirty looks.

    Let’s hope the taste makes up for the mess I’ve made!!!!

  17. Momographica 25 December 2011 at 4:53 pm #

    Hello! I wanted to thank you for this beautiful recipe. I tried it out for dinner last night (Christmas Eve) and it had been a success! Keep up the good work 🙂

  18. fresh & naked (@freshandnaked) 6 November 2012 at 10:23 am #

    How gorgeous with @freshandnaked spinach! #foodiechats

  19. Bluespinich 22 September 2013 at 3:07 am #

    Tried this last night & its an absolute treat – Will def. make again! Thanks for sharing the recipe!! Had guests over and they loved it & took the leftovers home after we all had seconds!

    I did some alterations:
    – Did not cook the salmon beforehand, just sliced it and mixed it in a bit of olive oil & minced garlic. This was because i had crazy fresh salmon & normally feel bad if its cook too much… given the lasagne is baked ~45 mins my only fear was it would make the lasagna too wet! But it didnt!!

    – The spinich i poured some boiling water on top in a colander & then squeezed out the excess water. This was my blind hope to offset the water from the fresh salmon.

    – I had 2 elderly, so i used half low fat ricotta & half mascarpone, only in attemp to reduce sugar.

    other than that, per the portions & instructions and flavours were great! was not heavy at all & well balaced.


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