Ingredients

• 2 tablespoons vegetable oil
• 0.25 cups all-purpose flour
• 3 cups milk
• 0.25 cups grated Parmesan cheese
• 0.5 teaspoons coarsely ground black pepper
• 2 , 9 ounce
• 4 cups shredded mozzarella cheese
• 1 , 15 ounce
• 1 , 8 ounce
• 1 , 15 ounce
• aluminum foil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
4. 4 Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

Nutrition per serving