I will never tolerate salmon slander and I hope we’re on the same page! 😂😩 Save this recipe for later ⬇️ Salmon: 24 oz skinless salmon Avocado oil 1 tsp Old Bay 1 tsp garlic powder 1 tsp smoked paprika Ricotta Mixture: 15 oz ricotta 1 egg ½ cup grated parmesan ¼ cup fresh chopped Italian parsley Sprinkle of salt & black pepper ½ tsp garlic powder Sauce: 2 tbsp butter 1 shallot, chopped fine 3 garlic cloves, chopped 2 ½ cups heavy cream ¼ cup reserved pasta water ½ tsp salt, or to taste ½ tsp black pepper ½ tsp garlic powder ½ tsp Italian seasoning ½ tsp paprika 1 cup grated parmesan cheese 2 cups fresh chopped spinach Lasagna: 9 lasagna sheets 8 oz freshly shredded mozzarella cheese 8 oz freshly shredded pepper jack cheese For Garnish: Fresh basil Paprika Prep: Preheat oven to 375F. Shred mozzarella and pepper jack cheese from the block. Chop shallots and garlic. In a medium bowl, combine all ricotta mixture ingredients and whisk until smooth. Set aside. 1. Bring a large pot of water to a rolling boil. Generously salt the water and boil 9 lasagna sheets for 6 minutes. Reserve ¼ cup pasta water before draining. 2. Rub salmon with avocado oil and season with Old Bay, garlic powder, and smoked paprika. 3. Heat avocado oil in a large pan over medium high heat. Sear salmon for 3 to 4 minutes per side. Remove, roughly chop, and set aside. 4. Reduce heat to medium. In the same pan, melt butter and sauté shallots and garlic just until fragrant. 5. Slowly pour in heavy cream while whisking. Add reserved pasta water, salt, pepper, garlic powder, Italian seasoning, paprika, and spinach. Let simmer for 8 to 10 minutes, stirring frequently. Do not let the sauce boil or it can break. 6. Reduce heat to medium low. Stir in parmesan cheese and cooked salmon until combined. Remove from heat. 7. In a 9x13-inch glass baking dish, spread a layer of sauce on the bottom. Add 3 lasagna sheets, ricotta mixture, sauce, and a sprinkle of mozzarella and pepper jack cheese. Repeat layers 3 times. Top with remaining cheese, paprika, and fresh basil. 8. Bake for 30 minutes or until golden and bubbly. Let sit for 10 minutes before slicing and serving. - @dabrionne