Salmon and Spinach Lasagna

By the GetYourMacros team · 10 September 2026

A lighter take on baked pasta with layers of fresh spinach, smoked salmon, and a silky skim-milk sauce.

• Time 30 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, dairy, eggs, fish

Ingredients (1 serving)

• 50 g Lasagne sheets
• 70 g Smoked salmon
• 200 g Spinach
• 200 ml Skimmed milk
• 15 g Cornstarch
• 15 g Grana Padano

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 180°C and wilt the spinach in a non-stick pan with a tablespoon of water and a pinch of salt.
2. Prepare a light béchamel by whisking cornstarch into cold skimmed milk, then heating it until thickened, stirring constantly.
3. Roughly chop the smoked salmon and squeeze the cooked spinach to remove excess moisture.
4. In a small baking dish, spread a layer of sauce, then a lasagna sheet, more sauce, spinach, and salmon.
5. Repeat the layers, finishing with plenty of sauce and a sprinkle of Grana Padano.
6. Bake for 20-25 minutes until the top is golden and the pasta is tender.

Tips

• Squeezing the spinach is crucial to prevent the lasagna from becoming watery during baking.
• Let the lasagna rest for 5 minutes after removing from the oven for cleaner slices.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.