Seafood Salmon Lasagna

Begin by heating a generous amount of oil in a substantial saucepan over an intermediate heat setting. Combine the oil with flour, stirring constantly until the resulting mixture has achieved a smooth, even consistency and a light golden hue, approximately 1 minute. Gradually incorporate milk into the flour mixture, stirring continuously as it reaches a rolling boil over medium heat. Continue to cook and stir the mixture until it thickens, taking around 10-15 minutes to achieve this. Stir in Parmesan cheese and a pinch of pepper, then remove the saucepan from the heat source and set it aside.

Next, preheat your oven to a moderate temperature of 375 degrees Fahrenheit (190 degrees Celsius).

In a separate bowl, combine the leaves of spinach with shredded mozzarella cheese and ricotta cheese to create a harmonious blend.

Spread a quarter cup of the white sauce over the base of a rectangular baking dish. Arrange one-third of the lasagna noodles in an overlapping pattern to cover the entire surface. Spoon half of the ricotta mixture over the noodles and top with half of the salmon fillet. Repeat this layering process once more, then cover the baking dish with the remaining noodles and the final portion of white sauce. Cover the dish with aluminum foil to prevent drying.

Bake the assembled lasagna in the preheated oven for 40 minutes. Remove the foil and continue baking until the dish is bubbly, taking an additional 15 minutes to achieve this.