Crunchy Garlic Topped Salmon Lasagne Recipe

Name: Crunchy Garlic Topped Salmon Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g lasagna sheets (packet fresh); 425 g red salmon (drained, break up); 1 cup frozen peas; 1 cup spinach (shredded); 1 tablespoon lemon juice; 80 g butter; ⅓ cup plain flour (all purpose); 1 liter milk; 1 ½ cups cheddar cheese (grated); 3 slices white bread (crusts removed, chopped or torn); 30 g butter (melted); 2 garlic cloves (minced); ¼ cup cheddar cheese (grated); 2 tablespoons parsley (chopped)

Servings: persons

375 g lasagna sheets (packet fresh)
425 g red salmon (drained, break up)
1 cup frozen peas
1 cup spinach (shredded)
1 tablespoon lemon juice
80 g butter
⅓ cup plain flour (all purpose)
1 liter milk
1 ½ cups cheddar cheese (grated)
3 slices white bread (crusts removed, chopped or torn)
30 g butter (melted)
2 garlic cloves (minced)
¼ cup cheddar cheese (grated)
2 tablespoons parsley (chopped)

1
Preheat oven to 180C/160C fan forced.
2
Place the lasagne sheets on a microwave safe plate and microwave on high (100%) for 1 minute (this helps to separate the sheets more easily before using).
3
Combine salmon, peas, spinach and lemon juice in a bowl and then set aside.
4
Make creamy white sauce - melt the butter in a saucepan over medium high heat and then add flour and cook, stirring for 2 minutes or until mixture is bubbling.
5
Gradually stir in the milk (I use a whisk at this stage) whisking until smooth (then I swap to a wooden spoon), stirring for about 5 minutes or until sauce thicken.
6
Remove from the heat and stir in cheddar cheese and season with salt and pepper to taste.
7
Lightly grease a 6 cup capacity ovenproof dish and place lasagne sheets over the base of the prepared dish, trimming to fit.
8
Spoon 1/4 of the white sauce over sheets, spreading with the back of a spoon and top with 1/3 of the tuna mixture and then repeat layers twice more finishing with remaining lasagne sheets and shite sauce and the cover with baking paper and then foil and bake for 25 minutes or until heated through.
9
Meanwhile, make crunchy garlic crumb - combine all ingredients in a bowl.
10
Remove foil and paper from lasagne and sprinkle with crumb mixture and chopped parsley and then bake for 10 to 15 minutes or until golden and then stand for 5 minutes and then serve.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 375 g lasagna sheets (packet fresh), 425 g red salmon (drained, break up), 1 cup frozen peas, 1 cup spinach (shredded), and more.

Yes, Crunchy Garlic Topped Salmon Lasagne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Garlic Topped Salmon Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions