Even when you are trying to eat Gluten-free sometimes the lure of lasagna is too much. My girls were big pasta fans despite how it made them feel and when I brought home a small sample of the this Gluten-free Salmon and Spinach Lasagna I was told I needed to make it more often. Or in my case when Salmon is on Special offer in the supermarket.
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The great thing about Salmon Lasagna is that it is a light alternative to meat lasagna and the spinach is the perfect vegetable to compliment it. The dill béchamel is perfect with any fish and you could make this recipe with Trout or Haddock and it would work.
And It was made even easier when I found Gluten -free Lasagna sheet in Tesco you can also buy it Here
Gluten-free Salmon and Spinach Lasagna
Ingredients
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2 tablespoons
vegetable oil
-
1
onions peeled and chopped
-
2 1/4 pounds
frozen chopped spinach
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2 tsp
fresh dill
-
3 tablespoons
Butter
-
1/4 cup
gluten-free flour
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2 cups
Vegetable stock
-
2/3 cup
sour cream
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1 pound
salmon fillets skinned and cut into long thin strips
-
9
gluten-free lasagna sheets available from Tesco and other sources
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1/4 pound
Emmenthal grated
-
Grated Parmesan to decorate
Servings: people
Instructions
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Preheat the oven to 400°F. Heat the oil in a pan and sauté the onion for 5 mins. Add the frozen spinach and 3/4 cup water and simmer gently for 20-25 mins until heated through and most of the liquid has evaporated. Season.
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Meanwhile, make the béchamel sauce. Melt the butter then add the gluten-free flour and cook for 1 min. Gradually whisk in the stock, bring to a boil then simmer for 5 mins until thickened. Whisk in the sour cream and dill and season to taste.
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To build the lasagna, layer the spinach, béchamel sauce, salmon strips, and lasagna sheets in a shallow ovenproof dish, ending with a layer of salmon and béchamel sauce.
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Distribute the cheese on top then bake in the oven for 40-45 mins until golden and bubbling.
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Sprinkle with Parmesan to decorate
Share this Recipe
- 2 tablespoons vegetable oil
- 1 onions peeled and chopped
- 2 1/4 pounds frozen chopped spinach
- 2 tsp fresh dill
- 3 tablespoons Butter
- 1/4 cup gluten-free flour
- 2 cups Vegetable stock
- 2/3 cup sour cream
- 1 pound salmon fillets skinned and cut into long thin strips
- 9 gluten-free lasagna sheets available from Tesco and other sources
- 1/4 pound Emmenthal grated
- Grated Parmesan to decorate
- Preheat the oven to 400°F. Heat the oil in a pan and sauté the onion for 5 mins. Add the frozen spinach and 3/4 cup water and simmer gently for 20-25 mins until heated through and most of the liquid has evaporated. Season.
- Meanwhile, make the béchamel sauce. Melt the butter then add the gluten-free flour and cook for 1 min. Gradually whisk in the stock, bring to a boil then simmer for 5 mins until thickened. Whisk in the sour cream and dill and season to taste.
- To build the lasagna, layer the spinach, béchamel sauce, salmon strips, and lasagna sheets in a shallow ovenproof dish, ending with a layer of salmon and béchamel sauce.
- Distribute the cheese on top then bake in the oven for 40-45 mins until golden and bubbling.
- Sprinkle with Parmesan to decorate
I hope you enjoy this tasty gluten-free recipe you can find more of our gluten-free recipes below
- Fabulous Gluten free Kale and Mushroom Pasta
- Gluten Free Mac and Cheese with Bacon bits
- Really Cheesy Gluten free Cauliflower Cheese
- Easy Homemade Gluten free Pizza recipe
Also get my free gluten-free recipe cake and dessert book if you sign up for the Snapshot and Snippets newsletter which is a weekly newsletter full of exclusive recipes, hints and tips for organically based cleaning and each week there is a new growing guide.
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Oh my my… what lovely this SALMON AND SPINACH LASAGNA looking. Really amazing. This is the best recipe I must say. Can’t wait to try my hands on it. The picture of Lasagna is giving me cravings. Pinning this recipe n will share it with my buddies so that they can also try this amazing recipe at their home. Thanks for sharing this recipe with all of us. Looking forward to more recipes. Best wishes and Regards.
I’m going to give this a try, I think my husband will love it. He adores salmon, (I think that’s from his Norwegian heritage) and he’s a big pasta fan. So this is a winning combination.
I hope he likes it 🙂