Salmon lasagna

1 Servings

Ingredients

QuantityIngredient
15ouncesRicotta cheese
cupGrated Jarsberg cheese
1pack(10 oz.) frozen; chopped spinach (thawed) and squeezed dry
cupMilk; divided
1Egg
¼teaspoonSalt
teaspoonNutmeg
1tablespoonButter or margarine
2Cloves minced garlic
2tablespoonsAll-purpose flour
1can(7 1/2 oz.) salmon; drained, skin and bones removed
¼cupChopped fresh dill
One lemon ; juice of
8ouncesLasagna noodles; cooked
¼cupGrated 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