Superfood Salmon Lasagna with Kale and Spinach

This Superfood Salmon Lasagna with Kale and Spinach is a bright, nourishing twist on a classic comfort dish. Layers of tender dry lasagne sheets, flaky salmon, sautéed leeks and leafy greens, and a creamy ricotta-parmesan mixture come together for a dinner that feels indulgent but vibrantly wholesome. I used Garofalo dry lasagne sheets for their texture and bake performance—no pre-boiling needed if you choose the no-boil variety, but check your packet. This recipe is designed for family dinners, meal prep, or any time you want something satisfying yet packed with nutrients.

What I love about this version is how the flavors balance: lemon zest and a touch of chili brighten the rich salmon, while garlic and nutmeg give subtle warmth. Fresh herbs and Parmesan add savory, aromatic notes, and the ricotta keeps the layers moist and creamy without weighing things down. The kale and spinach provide color, texture, and a lovely dose of vitamins. Read on for the full ingredient list, tips, and step-by-step directions written clearly so you can follow along with ease.

Ingredients

• 8–10 dry lasagne sheets (I use Garofalo)
• 1 leek, trimmed, washed and cut into thin slices
• 10 oz / 300 g baby spinach leaves
• 7 oz / 200 g chopped kale leaves
• 1 garlic clove, peeled and crushed
• 400 g fresh skinless salmon fillets, cubed
• zest of 1 lemon
• 1 small red chili pepper, finely chopped (optional)
• 100 g Parmesan cheese, grated
• 4 tablespoons fresh chopped chives
• 4 tablespoons fresh chopped parsley
• a pinch of nutmeg
• extra virgin olive oil
• ½ cup fresh ricotta
• a splash of milk/water
• a generous pinch of ground nutmeg
• salt & white pepper

Equipment

• Large frying pan or skillet
• Medium mixing bowl
• Ovenproof baking dish (about 20 x 30 cm / similar)
• Spatula and wooden spoon
• Knife and chopping board
• Grater for Parmesan and lemon zest

Prep tips before you begin

• Preheat your oven to 180°C / 350°F.
• If your dry lasagne sheets are the no-boil type, use them directly; otherwise follow the packet instructions for pre-cooking. I used Garofalo dry sheets that handled the bake well without pre-boiling.
• Make sure the salmon is cubed into similar-sized pieces so it cooks evenly.
• Taste and adjust seasoning as you layer; white pepper is gentle and complements fish well.

Step-by-step Directions

The directions below follow the original order of actions but are rewritten into clear, actionable steps to make the assembly and baking process trouble-free.

1. Heat the pan and soften the leek: Place a large frying pan over medium heat and add a splash of extra virgin olive oil. Add the thinly sliced leek and sauté for 4–5 minutes, stirring occasionally, until the leek becomes soft and translucent but not browned.
2. Add the garlic and greens: Push the softened leek to one side of the pan, add a touch more olive oil if needed, then add the crushed garlic and cook for 30 seconds until fragrant. Add the chopped kale and baby spinach leaves to the pan. Sauté, stirring frequently, until the spinach wilts and the kale is tender—about 3–5 minutes. Season lightly with salt, white pepper, and a pinch of nutmeg while the greens cook.
3. Combine salmon and aromatics: Reduce the heat to medium-low and add the cubed salmon to the pan with the greens. Stir gently to mix, and cook for 2–3 minutes—just long enough to begin firming the salmon’s texture but without fully cooking through, as it will finish in the oven. Stir in the lemon zest and the finely chopped red chili pepper if you’re using it. Remove the pan from the heat and let the mixture cool slightly for 3–4 minutes.
4. Prepare the ricotta-parmesan filling: In a medium mixing bowl, combine the ½ cup fresh ricotta, 100 g grated Parmesan cheese, 4 tablespoons chopped chives, 4 tablespoons chopped parsley, a splash of milk or water (just enough to loosen the ricotta slightly), and a generous pinch of ground nutmeg. Season with a small pinch of salt and white pepper. Mix until smooth and creamy. Taste and adjust seasoning; remember that Parmesan adds saltiness, so go easy at first.
5. Fold greens and salmon into the cheese mixture: Add the cooled salmon-and-greens mixture to the ricotta-parmesan bowl. Gently fold everything together so the salmon cubes remain intact and the greens are evenly distributed. The result should be a cohesive filling that’s moist but not runny.
6. Assemble the lasagna: Lightly grease your ovenproof baking dish with olive oil. Lay down the first layer of dry lasagne sheets to cover the base—use 1–2 sheets depending on the shape of your dish (aim for slight overlap where needed). Spoon about one-third of the salmon–greens–cheese mixture over the sheets and spread evenly. Sprinkle a small handful of extra grated Parmesan if you like an extra cheesy layer. Repeat with another layer of lasagne sheets and another third of the filling. Finish with a final layer of lasagne sheets and the remaining filling. If you have 8–10 sheets, aim to make three layers of filling with 4–5 sheets distributed between them so the dish holds its structure.
7. Top and finish: Sprinkle the top with any remaining Parmesan and a drizzle of extra virgin olive oil. If the top looks dry, add a light splash of milk or water around the edges to help the sheets hydrate during baking. Cover the dish loosely with foil.
8. Bake: Place the covered lasagna in the preheated 180°C / 350°F oven and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes until the top is golden and bubbling and the salmon is cooked through. The internal temperature should be hot and the salmon flakey. If the top browns too quickly, re-cover with foil.
9. Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Resting allows the layers to set and makes serving easier. Garnish with a final scatter of chopped chives and parsley and an extra whisper of lemon zest for brightness. Serve in generous slices alongside a crisp green salad or simply with lemon wedges.

Taste & Texture Notes

This Superfood Salmon Lasagna with Kale and Spinach should deliver moist, flaky salmon pieces surrounded by silky ricotta and Parmesan. The kale adds a pleasing chew, while the spinach melts into the filling. Lemon zest lifts the rich flavors, and the tiny hit of chili is optional but lovely if you enjoy a gentle warmth. The nutmeg is subtle and harmonizes with the creamy cheese, giving the dish that comforting, slightly spiced note you expect from classic lasagna variants.

Serving Suggestions

• A crisp green salad dressed with lemon vinaigrette complements the richness of the lasagna.
• Steamed asparagus or roasted cherry tomatoes work well as colorful vegetable sides.
• Leftovers are fantastic—reheat covered in the oven at 160°C / 325°F until warm, or microwave portions for quick lunches.

Make-ahead & Storage

• You can assemble the lasagna up to 24 hours in advance, keep it covered in the refrigerator, then bake when ready. If refrigerated, add 10–15 minutes to the covered bake time to account for the chilled interior.
• Store leftovers in an airtight container for 2–3 days in the refrigerator.
• To freeze: cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as instructed, adding extra time if still chilled.

Ingredient Swaps & Tips

• If you prefer, swap ricotta for a soft cottage cheese that’s been drained and blended until smooth.
• Use thin-skinned salmon fillets and remove any bones before cubing for the best texture.
• If your lasagne sheets require boiling, cook them according to the package instructions until al dente before layering.
• For a richer top, scatter an additional 20–30 g of grated Parmesan in the last 10 minutes of baking to form a golden crust.
• White pepper is recommended because it complements fish without adding black flecks, but black pepper is fine if that’s what you have on hand.

Why this works

Combining salmon with sturdy greens like kale and tender spinach gives this lasagna nutritional ballast and textural contrast. The ricotta-Parmesan mix binds everything together, ensuring the lasagne sheets hydrate properly and the filling stays creamy. Lemon zest and fresh herbs finish each bite with brightness, preventing the dish from feeling one-dimensional. The end result is familiar yet fresh—comforting lasagna that leans into wholesome, superfood ingredients.

Final notes

This Superfood Salmon Lasagna with Kale and Spinach is satisfying, flavorful, and versatile. It’s a lovely way to feature salmon in a family-style dinner and makes for impressive leftovers. Follow the step-by-step directions for an easy assembly, and remember to let the lasagna rest a few minutes before slicing. Enjoy the balance of flaky fish, verdant greens, and creamy cheese—dinner perfection that’s both comforting and bright.