Salmon Lasagna Rolls Recipe – A Creamy, Comforting Seafood Twist

I vividly remember the first time I tried salmon lasagna rolls—it was a quiet Sunday afternoon. I had a leftover grilled salmon fillet from the previous night’s dinner and a box of lasagna noodles that had been sitting in the pantry for weeks. I was craving something creamy, comforting, and a little fancy. Inspiration struck as I thought about traditional lasagna but wanted something more elegant and portion-controlled. That’s how these salmon lasagna rolls were born.

What started as a spontaneous kitchen experiment has now become a cherished family dinner tradition. The combination of delicate salmon, velvety ricotta cheese, fresh herbs, and tender pasta wrapped into spirals, then baked in a creamy béchamel sauce—it’s nothing short of magical.

People love this recipe because it offers a lighter, more refined alternative to meat-heavy lasagna. It’s individually portioned, making it perfect for dinner parties or meal prep. The salmon adds a luxurious touch, while the cheese and herbs provide comfort and balance. Whether you’re hosting friends, looking for a pescatarian main course, or just craving something indulgent yet fresh, salmon lasagna rolls are a show-stopping solution.

Ingredients for Salmon Lasagna Rolls Recipe

For the Filling:

• 9 lasagna noodles (regular or oven-ready)
  
• 1 ½ cups cooked salmon (fresh, baked, or canned)
  
• 1 cup ricotta cheese
  
• 1 egg
  
• 1 cup shredded mozzarella
  
• ¼ cup grated Parmesan cheese
  
• 2 tbsp fresh parsley or dill, chopped
  
• 1 garlic clove, minced
  
• Salt and black pepper to taste
  
• Zest of ½ lemon (optional, for brightness)
  

For the Sauce:

• 2 tbsp butter
  
• 2 tbsp all-purpose flour
  
• 2 cups milk (whole or 2%)
  
• ¼ tsp nutmeg (optional)
  
• Salt and pepper to taste
  
• Extra cheese for topping (mozzarella or Parmesan)
  

Ingredient Variation Suggestions

• Smoked Salmon Option: Use smoked salmon for a more intense, savory depth.
  
• Cheese Swap: Replace ricotta with cottage cheese for a lower-fat alternative.
  
• Greens Boost: Add chopped spinach or kale into the filling for added nutrients.
  
• Gluten-Free: Use gluten-free lasagna noodles and rice flour for the sauce.
  
• Sauce Upgrade: Swap the béchamel for a homemade or store-bought alfredo sauce for extra creaminess.
  
• Herb Switch: Try basil, chives, or tarragon for a fresh twist.
  

Making Process of Salmon Lasagna Rolls Recipe

Step 1: Cook the Noodles

If using traditional lasagna noodles, boil them according to package directions. Drain and lay flat on parchment paper or a lightly oiled surface to prevent sticking.

Step 2: Prepare the Filling

In a large mixing bowl, flake the cooked salmon using a fork. Add ricotta cheese, egg, minced garlic, mozzarella, Parmesan, herbs, lemon zest (if using), salt, and pepper. Mix until well combined.

Step 3: Make the Sauce

In a saucepan, melt butter over medium heat. Add flour and whisk constantly to create a roux. Cook for 1–2 minutes until slightly golden. Gradually pour in the milk while whisking to prevent lumps. Simmer until thickened (about 5–6 minutes). Season with salt, pepper, and nutmeg. Set aside.

Step 4: Assemble the Rolls

Spread 2 tablespoons of the salmon filling evenly across each lasagna noodle. Gently roll from one end to the other. Place seam-side down in a greased baking dish. Repeat for all rolls.

Step 5: Add Sauce and Bake

Pour the prepared béchamel sauce over the rolls. Sprinkle with extra mozzarella or Parmesan. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 5–10 minutes until bubbly and golden.

Step 6: Serve

Let the rolls rest for 5 minutes before serving. Garnish with fresh herbs and a lemon wedge, if desired.

Pro Tips for Perfect Salmon Lasagna Rolls

• Dry Filling: Ensure your salmon mixture isn’t too watery, especially if using canned salmon or ricotta with high moisture. Drain excess liquid if needed.
  
• Even Rolls: Distribute the filling evenly to ensure uniform cooking and flavor.
  
• Cheese Control: Don’t overload with cheese in the filling to prevent greasy results.
  
• Make Ahead: Assemble the rolls up to a day in advance and refrigerate. Add sauce just before baking.
  
• Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  

Final Thoughts on Salmon Lasagna Rolls Recipe

Salmon lasagna rolls are the perfect balance of elegance and comfort. They offer all the creamy, cheesy satisfaction of traditional lasagna without the heaviness. The individual roll presentation makes it easy to portion and serve, while the delicate salmon brings a refined touch to the table.

Whether you’re serving these at a dinner party, during a quiet weeknight meal, or even packing them for a work lunch, they always deliver satisfaction. Once you try them, they’ll become a staple in your meal rotation.

Salmon Lasagna Rolls Recipe – A Creamy, Comforting Seafood Twist

Tender lasagna noodles are filled with a savory blend of flaked salmon, creamy ricotta, fresh herbs, and cheese. Rolled and baked in a luscious béchamel or alfredo sauce, this dish delivers rich, savory flavor with a touch of elegance in every bite.

Author: Olivia Carter

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Prep Time 25 mins Cook Time 25 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 375  F Estimated Cost: $ 12 Calories: 420 Best Season: Spring, Summer

Ingredients

For the Filling:

• 9 lasagna noodles (regular or oven-ready)
• 1 ½ cups cooked salmon (fresh, baked, or canned)
• 1 cup ricotta cheese
• 1 egg
• 1 cup shredded mozzarella
• ¹⁄₄ cup grated Parmesan cheese
• 2 tbsp fresh parsley or dill, chopped
• 1 garlic clove, minced
• Salt and black pepper to taste
• Zest of ½ lemon (optional, for brightness)

For the Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• ¹⁄₄ tsp nutmeg (optional)
• Salt and pepper to taste
• Extra cheese for topping (mozzarella or Parmesan)

Instructions

1. If using traditional lasagna noodles, boil them according to package directions. Drain and lay flat on parchment paper or a lightly oiled surface to prevent sticking.
   Mark as complete
2. In a large mixing bowl, flake the cooked salmon using a fork. Add ricotta cheese, egg, minced garlic, mozzarella, Parmesan, herbs, lemon zest (if using), salt, and pepper. Mix until well combined.
   Mark as complete
3. In a saucepan, melt butter over medium heat. Add flour and whisk constantly to create a roux. Cook for 1–2 minutes until slightly golden. Gradually pour in the milk while whisking to prevent lumps. Simmer until thickened (about 5–6 minutes). Season with salt, pepper, and nutmeg. Set aside.
   Mark as complete
4. Spread 2 tablespoons of the salmon filling evenly across each lasagna noodle. Gently roll from one end to the other. Place seam-side down in a greased baking dish. Repeat for all rolls.
   Mark as complete
5. Pour the prepared béchamel sauce over the rolls. Sprinkle with extra mozzarella or Parmesan. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 5–10 minutes until bubbly and golden.
   Mark as complete
6. Let the rolls rest for 5 minutes before serving. Garnish with fresh herbs and a lemon wedge, if desired.
   Mark as complete

Nutrition Facts

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 10g50%

Cholesterol 95mg32%

Sodium 440mg19%

Total Carbohydrate 28g10%

Dietary Fiber 2g8%

Sugars 4g

Protein 25g50%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.