This Asparagus and Salmon Lasagna is perfect for those times when you’re craving lasagna, but feel like you should make a healthier choice. Salmon is packed with healthy fats and brain-boosting Omega 3’s. Asparagus is a powerhouse of folate, fiber, vitamins A, C, E, and K plus chromium, which helps regulate blood sugar. Asparagus and salmon are a classic complementary combo. Add soft noodles and tangy parmesan, and you’ve got yourself a hit.
Asparagus & Salmon Lasagna
- 1 1/2 cups asparagus (cut into one-inch pieces)
- 1/4 cup butter
- 1/4 cup plain flour
- 1 quart milk
- zest of a lemon and juice of half a lemon
- handful chopped fresh chives, dill, and parsley
- 1/4 cup Parmesan
- 8 oz dried lasagna
- 1.5 pounds salmon fillet (skinless, cut into large chunks)
- black pepper
- Clean the asparagus and trim any white ends or peel with a vegetable peeler.
- Preheat the oven to 375ºF.
- Melt the butter over low heat in a large pan. Add the flour and cook for 1 minute; remove from the heat. Whisk in the milk gradually, stirring constantly, until thickened and smooth. Season with black pepper.
- Sir in the dill, chives, lemon juice and zest, and half the Parmesan. Check the seasoning.
- Spoon and spread a little of the sauce over the base of a 9 x 13 ovenproof dish and arrange a layer of lasagna sheets, overlapping, on top. Scatter over a third of the salmon and asparagus, followed by some of the white sauce. Add another layer of lasagna, another layer of asparagus and salmon, and another layer of sauce. Continue to layer up, making sure you finish the top layer with pasta topped with sauce. Sprinkle the remaining chives and Parmesan on top.
- Bake uncovered for 30 minutes or until the top is golden brown. Remove from oven and serve hot with bread.
