Salmon lasagna

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 \N Egg
¼ teaspoon Salt
⅛ teaspoon Nutmeg
1 tablespoon Butter or margarine
2 \N 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
\N \N 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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