Picture of Salmon pesto ricotta lasagna

Salmon pesto ricotta lasagna

Salmon pesto ricotta lasagna

Does creamy ricotta, tasty salmon, pasta and fresh spinach sound good for dinner? Then this salmon pesto ricotta lasagna will really hit the spot, with all those great flavours and the extra flavour hit of basil pesto. Hot and perfect for a warming meal anytime.

Salmon pesto ricotta lasagna

Salmon pesto ricotta lasagna

If you like salmon, be sure to check out our salmon recipes page for more inspiration!

Did you know: Lasagna is American spelling and Lasagne is British spelling?

Our salmon pesto ricotta lasagna swaps meats with salmon but it’s worth noting the origins of this ubiquitous dish. Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.

The traditional lasagne of Naples, lasagne di Carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al Forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne is oven-baked (al Forno).

Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.

Protein is needed to build and repair all the cells in your body.

Ashleigh Feltham (MNutrDiet)

An Italian classic with a twist. Safcol salmon is a quality seafood choice and a great source of omega 3 fat. This is an essential fat and supports optimal brain, heart, artery and eye function. Like omega 3 fat, the extra virgin olive oil is a heart-healthy fat called monounsaturated fat which increases your ‘good ‘HDL cholesterol and decreases your ‘bad’ LDL cholesterol and triglycerides. It also adds over 36 different antioxidants to fight off free radicals which can damage and cause disease to the cells of your body. This oil is also linked to improvements in blood pressure levels.

Ricotta and parmesan cheese are nutrient-dense foods and a great source of calcium needed for strong bones and teeth and normal muscle contractions. Also adding to the protein, the salmon will keep you feeling fuller for longer. Protein is needed to build and repair all the cells in your body.

Nutmeg adds additional immune-boosting antioxidants as does the baby spinach leaves. This vegetable also provides vitamin A to support your immune system and optimal eyesight. Also, vitamin K to allow your blood to clot normally and plays a role in creating strong bones. Folate to make and repair your DNA and important fibre for fullness and gut health. This is clearly an Italian classic with a taste-twist and health boost for your body.

Nutritional Information

Nutritional Information
Serving Size397g
Average qty per serveAverage qty per 100g
Fat, total
- saturated
This nutritional information has been created using the foodstandards.gov.au online tool. While every attempt has been made to ensure accuracy, it should be considered a guide only.


Recipe Rating

  • (4.3 /5)
  • 10 ratings

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