Salmon and pea lasagne

Salmon and pea lasagne
  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings
  • Capable cooks

Add a new twist to traditional Italian lasagne with this delicious salmon and pea version.

Featured in
Easy dinner recipes, Pasta recipes


  • 6 (about 120g each) salmon fillets
  • 1 bay leaf
  • 2 strips lemon peel
  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 500g frozen peas
  • 1/2 cup (125ml) thickened cream
  • 2 bunches spinach, ends trimmed
  • 500g smooth ricotta
  • 2 tablespoons coarsely chopped dill
  • 2 teaspoons lemon rind, finely grated
  • 6 fresh lasagne sheets
  • 1/2 cup (40g) finely grated parmesan
  • Mixed salad leaves, to serve


  • Step 1
    Place the salmon in a large frying pan and cover with cold water. Add bay leaf and lemon peel and bring to a simmer over medium-low heat. Cook for 5 mins or until just cooked through. Drain. Set aside to cool slightly. Flake the salmon into large pieces.
  • Step 2
    Heat oil in a medium frying pan over medium heat. Cook onion for 5 mins or until onion softens. Add peas and cook for 3 mins or until heated through. Transfer to a food processor. Add half the cream. Process until almost smooth.
  • Step 3
    Meanwhile, cook spinach in a large saucepan over medium heat, covered, turning occasionally, for 3 mins or until spinach wilts. Transfer to a colander. Set aside for 5 mins or until cool enough to handle. Squeeze excess liquid from spinach. Coarsely chop and place in a bowl with ricotta, dill and lemon rind. Stir to combine.
  • Step 4
    Preheat oven to 180C. Lightly grease a 10-cup (2.5L) ovenproof dish. Spoon a little spinach mixture over the base. Top with one-third of the lasagne sheets. Spoon over half the remaining spinach mixture. Top with half the pea mixture. Sprinkle with half the salmon. Top with half the remaining lasagne sheets. Continue layering with the remaining spinach mixture, pea mixture and salmon. Top with remaining lasagne sheets. Drizzle with remaining cream. Sprinkle with parmesan.
  • Step 5
    Bake for 20-25 mins or until golden brown and lasagne sheets are tender. Set aside for 5 mins before serving with salad.


Allow additional time for cooling.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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