Delia Smith Salmon Lasagne

This salmon lasagne is one of those comforting, slightly retro dishes that feels both homely and special. It’s the kind of recipe you pull out when you’ve got a bit of time, a bit of cheese, and a craving for something creamy but not too heavy.

I first made this after finding a slightly yellowed printout tucked in the back of an old Delia book, and I was sceptical. Fish? In lasagne? But listen — it works. Properly works. The creamed spinach brings that silky, earthy base, the salmon adds richness without overpowering, and the mozzarella melts into everything like a blanket. It’s not a fast dinner, but it’s the kind that gets better with every bite. And even better the next day

Ingredients List

• 2 tbsp vegetable oil – just enough to start the white sauce.
• ¼ cup all-purpose flour – for thickening.
• 3 cups milk – whole milk is best for creaminess.
• ¼ cup grated Parmesan cheese – for that salty, nutty depth.
• ½ tsp coarsely ground black pepper
• 2 x 9oz boxes frozen creamed spinach, thawed – or fresh spinach if you’ve got time to cook and chop it.
• 4 cups shredded mozzarella cheese – don’t worry, it all melts down.
• 1 x 15oz container ricotta cheese
• 1 x 8oz pack no-boil lasagne noodles – time saver and they hold up beautifully.
• 1 x 15oz can salmon, drained and flaked – or use cooked fresh salmon if you prefer.
• Aluminium foil – to cover during baking.

How to Make It

1. Start the béchamel.
   Heat the oil in a saucepan over medium. Add the flour and stir it in — it’ll look like a paste. Cook for a minute or two until it smells slightly nutty but not browned.
2. Add the milk slowly, whisking as you go.
   It might look a bit lumpy at first — don’t panic. Keep stirring. It’ll smooth out and thicken after about 10 minutes.
3. Stir in the Parmesan and black pepper.
   Take it off the heat and set it aside while you build your layers.
4. Preheat your oven to 375°F (190°C).
5. Make the filling.
   In a bowl, mix the creamed spinach, mozzarella, and ricotta until well combined.
6. Layer it up.
   Spread a bit of the white sauce on the bottom of your baking dish. Then add:
   • A layer of noodles
   • Half the spinach-cheese mix
   • Half the flaked salmon
   • A bit more white sauce
   Repeat that, then finish with a final layer of noodles and pour over the remaining white sauce.
7. Cover with foil and bake for 40 minutes.
   Then remove the foil and bake another 15 minutes until bubbling and golden around the edges.
8. Let it rest.
   This is important. Give it 10–15 minutes before slicing — it sets a bit and the flavours deepen.

A Few Real-Life Tips

• Drain that salmon well. Seriously, get rid of as much liquid as you can or the lasagne will be soggy.
• Spinach? Squeeze it out. I literally press it in a sieve with a spoon. Water = the enemy of a good lasagne.
• Don’t skip the rest time. It feels like a pain but it makes such a difference. Let it firm up before serving.
• Make ahead. This tastes even better the next day, so it’s perfect for prepping ahead of time.

What to Serve With It

• A simple green salad with lemony dressing cuts through the richness.
• Garlic bread or baguette — not optional in my opinion.
• Roasted broccoli or green beans if you want something warm and veggie-ish.

Storage & Leftovers

• Fridge: Keeps well for 3 days. Cover it tightly.
• Freezer: Wrap individual slices or the whole dish tightly in foil and freeze for up to 3 months.
• Reheat:
  • Oven: 350°F for 15–20 mins covered with foil.
  • Microwave: 2–3 mins with a damp paper towel on top to stop it drying out.

FREQUENTLY ASKED QUESTIONS

Can I use fresh salmon instead of canned?
Yes! Bake or steam it first, then flake it in. Tastes even better.

What if I don’t have creamed spinach?
Use cooked-down fresh spinach, chopped and mixed with a bit of cream or cream cheese.

Does it taste fishy?
Nope — it’s creamy, cheesy, and the salmon just adds a nice savoury edge.

Can I add more veg?
Sure. Cooked mushrooms, leeks, or even roasted peppers would be lovely.

Try More Delia Smith Recipes:

• Delia Smith Lasagne Ragu Recipe
• Delia Smith Lasagne Vegetarian
• Delia Smith Potato Gratin

Nutrition Facts

Amount Per Serving

• Calories: 346
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 673mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Total Sugars: 4g
• Protein: 27g
• Vitamin C: 1mg
• Calcium: 593mg
• Iron: 1mg
• Potassium: 274mg