[vc_row][vc_column][vc_column_text]Looking for a lasagna that’s anything but ordinary? Say hello to your new comfort food favorite! This salmon lasagna skips the marinara in favor of a bright, lemony creme fraiche sauce and layers in tender zucchini and perfectly flaky salmon for a fresh take on the classic bake. It’s creamy, cozy and just a little bit fancy with melty mozzarella on top to seal the deal. Ideal for a dinner party or weeknight upgrade, this unexpected twist on traditional lasagna will have everyone coming back for seconds (and asking for the recipe).
Salmon Lasagna
- 2 Tbsp. olive oil (divided)
- 1-1/2 lbs. skinned salmon fillets (cut into bite-sized pieces)
- 2 medium zucchini (cut into 1/4-in pieces)
- 1 tsp. kosher salt (divided)
- 1-1/2 cups creme fraiche
- 1/2 lemon (juiced)
- 1/4 tsp. nutmeg
- 1/2 tsp. black pepper
- 6-8 no-boil lasagna sheets
- 1 cup shredded mozzarella
- Preheat oven to 400 degrees F. Heat 1 tablespoon oil in large skillet over medium heat. Add salmon and cook, stirring until opaque, 1 to 2 minutes. Transfer to medium bowl.
- Add the remaining 1 tablespoon oil to skillet over medium heat. Add zucchini, sprinkle with ½ teaspoon salt and cook until tender, 5 to 7 minutes. Transfer to bowl with salmon
- In medium bowl, combine creme fraiche, lemon juice, nutmeg, remaining ½ teaspoon salt and pepper.
- Spread 1/3 creme fraiche mixture over bottom of 9x9-inch baking dish. Top with layer of lasagna sheets, breaking them as necessary to cover pan. Spread 1/2 salmon mixture over lasagna sheets. Add another layer of lasagna sheets, another 1/3 creme fraiche mixture and remaining salmon mixture. Top with a third layer of lasagna sheets, remaining creme fraiche mixture and shredded mozzarella.
- Cover and bake 30 minutes. Remove cover and bake another 10 or so minutes, until top is crispy and melty. Cool 5 to 10 minutes in the pan before slicing and serving.
Grab these ingredients and more for pasta night on Vitacost.
