Developed by our dietitians, this deconstructed salmon and cherry tomato lasagna offers a modern, quick, and comforting alternative to classic lasagna. Rich in protein, iron, and fiber thanks to its creamy silken tofu and spinach sauce, it makes a complete dinner perfect for busy weeknights. To discover other simple meals to prepare, check out our 7 quick dinner ideas.
Ingredients
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900 g (6 cups) cherry tomatoes
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70 g (⅓ block) light feta cheese, crumbled
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2 whole garlic cloves (10 ml / 2 tsp), unpeeled
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Olive oil cooking spray
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400 g (or 4 fillets of ~100 g each) salmon, skinless
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15 ml (1 tbsp) lime juice
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1 pinch of salt
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Freshly ground black pepper, to taste
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160 g (~8 sheets) lasagna noodles
Sauce:
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200 g (⅔ block) soft (silken) tofu
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30 ml (2 tbsp) pesto
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500 ml (2 cups / 60 g) fresh spinach, lightly packed
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15 ml (1 tbsp) lime juice
For serving:
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A few fresh basil leaves
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Freshly ground black pepper, to taste
Preparation
- Preheat the oven to 180 °C (350 °F).
- Place the cherry tomatoes, feta cheese, and whole garlic cloves in a baking dish. Spray with olive oil and bake for a total cooking time of 30 minutes.
- Meanwhile, place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with lime juice, season with salt and pepper. Add the salmon to the oven with the tomatoes for the last 15 to 18 minutes, until the internal temperature reaches 63 °C (145 °F) and the flesh flakes easily.
- In the meantime, cook the lasagna noodles in a large pot of boiling water according to package directions. Drain the noodles, then separate the sheets to prevent them from sticking together.
- Prepare the sauce: in a blender or food processor, combine the silken tofu, pesto, spinach, and lime juice. Blend until smooth and homogeneous.
- Once out of the oven, squeeze the garlic cloves to extract the pulp. Mash the tomatoes, feta, and garlic directly in the dish.
- Assemble on individual plates right before serving:
- Spoon a spoonful of pesto sauce onto the plate, then place a first lasagna sheet at the bottom.
- Add a bit of flaked salmon, roasted cherry tomatoes, and drizzle with a little sauce.
- Cover with a second lasagna sheet.
- Top with the remaining salmon and cherry tomatoes, then finish with a third lasagna sheet.
- Finish with a drizzle of sauce, fresh basil leaves, and freshly ground black pepper.
Notes
Keeps for 3-4 days in the refrigerator in an airtight container.
