I don't eat seafood, but I can cook anything. That said, I was cognizant of cooking all the pieces of this meal separately so I could taste the non-fish parts.
I started with oven roasting some veggies; Very thinly sliced eggplant, onions, butternut squash, leek. Mix in fresh, finely chopped garlic, finely chopped fresh chives, olive oil, salt and pepper. Roast on 350* for 35-40 minutes until mostly cooked, and then broil 10-15minutes until crispy.
In an aluminum foil-lined pan (I used a glass pan), oil the bottom, and place your two pounds of salmon filet in the center. Put in the oven at 350* for approximately 16 minutes. DO NOT COOK ALL THE WAY!!!
In my pan, I started with butter, whole milk or cream, pasta water, flour, fresh garlic and grated parmesan on a very low simmer. Make sure to stir well and often so the sauce doesn't congeal or stick to the pan. Take out of the oven and set aside to cool for a few minutes.
Take a regular fork and "fork" your fillet into pieces, similar to chunky tuna in a can. Make sure you "fluff" the pieces and are careful not to pack them down.
Towards the end, add chopped fresh basil and cilantro, *optional: add julienne sun dried tomatoes (not the kind in oil), perhaps chop those into smaller pieces.
Steam spinach separately, and then mix into the sauce.
When ready to put the dish together, line your lasagne pan with no-cook lasagne pasta.
Put half the veggies on the first layer. Cover with 1/3 of the sauce.
Layer of pasta.
Layer all the salmon, cover with 1/3 of the sauce.
Layer with pasta. Top with the rest of the veggies and final 1/3 of the sauce.
Top with grated and "shaky" parmesan cheese.
Bake on 350* for 35-45 minutes. Broil for 5 minutes to crisp top.
***I cut the lasagne into pieces, individually wrapped and froze them to be reheated, so I purposely undercooked the lasagne. However, if you are cooking to serve immediately, let sit five minutes or so before serving.
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