SALMON & SPINACH LASAGNA

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS

680 g skin-on salmon fillet

1 tsp olive oil salt and pepper

2 312 g pkg baby spinach

¼ cup salted butter

3 cloves garlic, minced

2 shallots, chopped

¼ cup all-purpose flour

4 cups 1% milk

1 350 g pkg fresh lasagna noodles

¾ cup grated Parmesan cheese

Preheat oven to 425°F. Place salmon skin side down on parchment paperlined baking sheet; brush with oil and season with salt and pepper. Bake for 12 to 15 minutes or until fish flakes when tested. Remove and discard skin; coarsely chop salmon. Set aside.

Meanwhile, in large skillet, cook spinach over medium heat, half a package at a time, stirring constantly, until softened, 3 to 5 minutes. Transfer spinach to colander and let cool slightly, then squeeze to remove excess water. Set aside.

In saucepan, melt butter over medium heat; cook garlic and shallots, stirring occasionally, until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Gradually whisk in milk; bring to boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce is thickened slightly, about 6 minutes. Remove from heat; let cool slightly, whisking occasionally. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days. Warm slightly before continuing with recipe.)

Spread 1 cup of the sauce in greased 13- x 9-inch baking dish. Layer onethird of the lasagna noodles over top, overlapping slightly and cutting noodles to fit if necessary. Top with half of the reserved spinach and 1 cup of the sauce. Layer another third of the remaining noodles, salmon, remaining spinach and 1 cup of the sauce over top. Layer remaining noodles over top, pressing lightly. Spread remaining sauce over top. Sprinkle with Parmesan. (Make-ahead: Can be covered and refrigerated for up to 1 day or frozen for up to 3 months. Thaw in fridge overnight; increase cooking time by 10 minutes.)

Preheat oven to 375°F. Cover baking dish with greased foil; place baking dish on baking sheet.

Bake until bubbly, about 35 minutes. Remove foil; bake until cheese is golden brown, 5 to 10 minutes. Let stand for 15 minutes before serving.

PER EACH OF 8 SERVINGS about 495 cal, 34 g pro, 19 g total fat (8 g sat. fat), 47 g carb (3 g dietary fibre, 8 g sugar), 75 mg chol, 650 mg sodium, 4 mg iron.