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Photo of Salmon, ricotta and spinach lasagne by WW

Salmon, ricotta and spinach lasagne

Total Time
1 hr 20 min
20 min
1 hr
Liven up lasagne with a salmon, ricotta and spinach filling. Healthy and delicious!


Reduced fat oil spread

2 tbs

Plain flour

¼ cup(s), (35g)

Skim milk

2½ cup(s), (625ml)

Extra light cheddar cheese

¾ cup(s), grated, (90g), grated

Green shallot(s)

3 tbs, thinly sliced

Skinless salmon

600 g, boneless, cut into 1cm pieces

Lemon juice

2 tbs

Fresh dill

¼ cup(s), chopped

English spinach

500 g

Low-fat ricotta cheese

250 g

Fresh lasagne sheets

4 individual, (200g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil.
  2. Melt canola spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually stir in milk until smooth and bring to the boil. Reduce heat to low and simmer for 2–3 minutes or until sauce thickens. Stir in half the cheese. Season with salt and black pepper. Remove half the white sauce from saucepan and reserve. Add green shallots and fish to remaining white sauce and cook, stirring occasionally, for 3–4 minutes or until fish is just cooked. Remove from heat. Stir in juice and dill.
  3. Place spinach in a large heatproof bowl. Cover with boiling water and stand for 1–2 minutes or until spinach just wilts. Drain. Squeeze out excess water. Press spinach between sheets of paper towel to dry out as much as possible. Combine spinach and ricotta in a medium bowl.
  4. Spread 13 salmon mixture over base of prepared dish. Top with 1 lasagne sheet, cutting to fit if needed, and 13 spinach mixture. Repeat layering with remaining salmon mixture, lasagne sheets and spinach mixture, finishing with lasagne sheet. Pour reserved white sauce over lasagne and sprinkle with remaining cheese. Bake for 40–45 minutes or until pasta is tender and top is golden. Serve.


SERVING SUGGESTION: Garden salad.TIP: To make lasagne ahead, assemble, cover and refrigerate until required. Stand at room temperature for 30 minutes before baking.