Salmon lasagna
1 Servings
Ingredients
| Quantity | 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 |
Directions
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