Go Back
Salmon Lasagna Rolls

Salmon Lasagna Rolls with Spinach and Bechamel Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 2 cans (14 to 15 oz total) skinless salmon, drained and flaked
  • 1 cup whole milk ricotta
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch nutmeg
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup shredded low-moisture mozzarella
  • Fresh dill or parsley, for serving

Method
 

  1. Cook lasagna noodles in salted boiling water until al dente, about 8 to 10 minutes. Drain and lay flat on a lined baking sheet.
  2. Mix ricotta, salmon, spinach, egg, Parmesan, garlic, salt, pepper, and nutmeg until combined.
  3. Spread about 2 to 3 tablespoons filling down the center of each noodle, roll up, and place seam side down in a 9x13-inch baking dish.
  4. Melt butter in a saucepan, whisk in flour for 1 minute, then slowly whisk in milk. Cook until smooth and slightly thickened, about 3 to 4 minutes, and season with salt and pepper.
  5. Preheat oven to 375°F (190°C). Spoon a little bechamel on the bottom of the dish, pour the rest over the rolls, and top with mozzarella. Bake 30 to 35 minutes until bubbly and golden.
  6. Let rest 5 minutes, then lift rolls onto plates, spoon extra sauce over them, and scatter fresh herbs on top.

Notes

Let the rolls rest for a few minutes after baking so they hold their shape better when you lift them. If you are using no-boil noodles, add an extra 1/4 cup milk to the bechamel; the dry pasta will need more moisture to soften properly in the oven.