Salmon and Spinach Lasagna
Chef Cedric's lightened up take on a classic Italian lasagna packs layers upon layers of flavor. Fresh pasta sheets are layered with ricotta, mozzarella, spinach, and pieces of fresh seared salmon that add richness without overpowering. To complement the salmon, Chef adds two kinds of sauce; a garlicky basil pesto and a flavorful sweet cherry tomato sauce with hints of fennel seed and a touch of spice from chili flakes.
Nutritional facts
Protein
53g
Carbs
48g
Calories
810kcal
Fat
46g
Ingredients
Extra Virgin Olive Oil, Spinach, Garlic Powder, Black Pepper, Fennel Seed, Mozzarella Cheese, Kosher Salt, Canned Cherry Tomatoes, Tomato Sauce, Lasagna Sheets, Ricotta Cheese, Pine Nuts, Basil, Salmon, Parmesan Cheese
Contains milk, eggs, fish, pine nuts, wheat.
Reviews
4.5
Based on 1376 reviews
Tako · 07/06/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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