Salmon Lasagna

Instead of the traditional lasagna try salmon and cheese for a creamy, dairy dinner that will be a real hit. Bonus, you can use canned salmon.

2 min

JamieGeller .com

Posted on 21.09.2021

You can add more herbs or even thawed frozen spinach into the salmon mixture for more flavor and nutrition.  



Cooking Time: 30 minutes 

Preparation Time: 25 minutes 

Kashrut Type: Dairy 



(Yields 8 servings) 

½ cup onion, chopped 

1 clove garlic, minced 

1 tablespoon extra-virgin olive oil 

1 10½ounce can cream of celery soup (98% fat free is good) 

2 6-ounce cans salmon, drained 

½ cup low fat milk 

½ teaspoon oregano 

Kosher salt  

Freshly cracked black pepper 

1 (8 ounce) package lasagna noodles, cooked 

8 ounces mozzarella cheese (sliced or shredded) 

½ pound white American cheese slices 

¼ cup Parmesan cheese 




  1. 1. Preheat oven to 350℉.  

  1. 2. In a pan, sauté onion and garlic in evoo until soft.  Remove from heat, stir in soup, salmon, milk, and seasonings. 

  1. 3. In an 8×12 inch pan; layer ½ the noodles, ½ the mozzarella cheese, ½ the salmon mixture and ½ the processed cheese. Repeat layers. 

  1. 4. Top with parmesan cheese. At this point you can sprinkle more oregano on top, if desired. 

  1. 5. Bake for 30 minutes at 350. Allow to stand 10 minutes before serving.  


Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at 


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