Salmon Lasagna with White Sauce and Spinach

from The Mermaid Handbook

This style of lasagna is common in the regions of Brittany and Normandy in France, which is much like Nova Scotia with the weather, fishing, and all the sea veggies. This recipe uses smoked salmon or salmon filet, whichever you prefer, and a white sauce base instead of the traditional Italian tomato-based sauce.


3 tbsp butter or dairy-free alternative

3 shallots, minced

2 tbsp all-purpose flour

2 cups milk or dairy-free milk

¼ cup fresh dill, chopped

1 tbsp sugar kelp flakes

1 tbsp white pepper

1 tsp sea salt

1 box (16 oz) lasagna noodles, approximately 15 sheets, cooked and drained

1 package (250 g) sustainably sourced smoked salmon OR

2 filets (454 g) fresh salmon, cooked, skin removed

2 cups cooked spinach, drained well and packed

1 ½ cups parmesan or asiago


Melt butter in a saucepan over medium heat. Cook for about 30 seconds or until browned, then add minced shallots and flour. Stir until shallots are translucent and the flour starts to brown, about 2 minutes.

Slowly pour in milk and whisk together. Continue to simmer over medium heat, whisking the sauce so it does not stick to the bottom of the pan. It will start to thicken. After about 5 minutes stir in dill, sugar kelp flakes, white pepper, and salt. Set aside.

Prepare a 9 x 13 baking pan and preheat the oven to 375F. Lay down a layer of pasta, then a thin layer of sauce, a layer of salmon, a layer of spinach, a layer of cheese, a layer of sauce, and another layer of noodles. Repeat until you reach the top. Pour over any remaining white sauce and top with cheese.

Bake for 30-35 minutes or until bubbling at the edges and browned on top.

Nada’s Tips & Tricks: The salmon in this lasagna makes it fresh and perfect for a spring dinner. Love the spinach in it – I sauteed baby spinach with a little olive oil and shallots! Serve with a side salad and a glass of wine – great for large groups on the back deck.

Reprinted with permission from Nimbus Publishing. Text copyright © 2020, Taylor Widrig. Artwork copyright © 2020, Briana Corr Scott