How To Make Salmon Lasagna Rolls EASY

Ingredients

• 12 pieces Lasagna Noodles (regular dry sheets, broken if too long)
• 8 oz Cream Cheese (softened)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 4 oz Lump Crab Meat (drained, preferably canned in water)
• 2 cups Fresh Spinach (roughly chopped)
• 1 small Onion (finely diced)
• 1/2 cup Red Bell Pepper (diced)
• 2 cloves Garlic (minced)
• 1 cup Heavy Whipping Cream (full‑fat)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Shredded Mozzarella Cheese (divided, plus extra for topping)
• 8 oz Salmon Fillet (skinless, cut into bite‑size pieces)
• 2 tbsp Olive Oil (for sautéing salmon)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Dried Dill
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Cook Lasagna Noodles

   Bring a large pot of salted water to a boil, add a drizzle of oil, then add the lasagna sheets. Cook 10‑15 minutes, stirring once, until al dente but still firm. Drain in a colander and set aside.

   Time: PT12M

2. Prepare Creamy Filling

   In a mixing bowl combine softened cream cheese, ricotta, crab meat, chopped spinach, diced onion, and red bell pepper. Season with salt, pepper, dried dill, and lemon juice. Mix until smooth.

   Time: PT10M

3. Sear Salmon

   Heat olive oil in a skillet over medium‑high heat. Season salmon pieces with salt and pepper, then cook 2 minutes per side until just opaque. Remove from heat; the salmon will finish cooking in the oven.

   Time: PT5M

4. Finely Chop Salmon

   Using a knife, chop the seared salmon into very fine pieces so it distributes evenly throughout each roll.

   Time: PT3M

5. Assemble Lasagna Rolls

   Lay a noodle flat on a clean surface, spread a thin layer of the cream‑cheese mixture, then sprinkle a handful of chopped salmon. Roll tightly, seam side down. Place parchment on the countertop to catch crumbs, then arrange rolls snugly in a greased baking dish.

   Time: PT10M

6. Make Cream Sauce

   In the same skillet, add minced garlic and sauté briefly. Pour in heavy whipping cream, bring to a gentle simmer, then stir in grated Parmesan and half of the shredded mozzarella. Season with a pinch of salt and pepper.

   Time: PT5M

7. Top and Bake

   Pour the sauce evenly over the arranged rolls, then sprinkle the remaining shredded mozzarella on top. Bake in a pre‑heated oven at 375°F for 15‑20 minutes, until the cheese is golden and the interior is bubbling.

   Time: PT20M

   Temperature: 375°F

8. Rest and Serve

   Remove the dish from the oven and let it rest 5 minutes before plating. Slice each roll and serve warm.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

3g