salmon lasagna
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 15 ounces | Ricotta cheese |
| 1½ cup | Grated Jarsberg cheese |
| 1 pack | (10 oz.) frozen; chopped spinach (thawed) and squeezed dry |
| 1¼ cup | Milk; divided |
| 1 | Egg |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Nutmeg |
| 1 tablespoon | Butter or margarine |
| 2 | Cloves minced garlic |
| 2 tablespoons | All-purpose flour |
| 1 can | (7 1/2 oz.) salmon; drained, skin and bones removed |
| ¼ cup | Chopped fresh dill |
| One lemon ; juice of | |
| 8 ounces | Lasagna noodles; cooked |
| ¼ cup | Grated Parmesan cheese |
Notes: By Tillie Labosky, Lansford. The Times News, PA Preheat oven to 350. Combine ricotta, Jarsberg, spinach, ¼ cup milk, egg, salt and nutmeg. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juice. In 2 qt. baking dish layer ⅓ ricotta mixture and ⅓ salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998
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