Salmon Lasagna Recipe

Name: Salmon Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup flour; 3 cups low fat 1 percent milk; 1 cup grated Parmesan cheese; 1 teaspoon coarsely ground black pepper; 18 ounces frozen creamed spinach thawed; 4 cups shredded part skim mozzarella cheese 1 pound; 15 ounces part-skim ricotta cheese; 8 ounces no boil lasagna noodles; 1 can salmon 14- or, 15-ounce, drained and flaked

Servings: persons

2 tablespoons vegetable oil
1 cup flour
3 cups low fat 1 percent milk
1 cup grated Parmesan cheese
1 teaspoon coarsely ground black pepper
18 ounces frozen creamed spinach thawed
4 cups shredded part skim mozzarella cheese 1 pound
15 ounces part-skim ricotta cheese
8 ounces no boil lasagna noodles
1 can salmon 14- or, 15-ounce, drained and flaked

1
In a 2-quart saucepan, heat vegetable oil over medium heat until hot; stir in flour; cook 1 minute. Gradually stir milk into flour mixture, stirring constantly, until mixture boils and thickens. Stir in Parmesan and pepper; set white sauce aside. In medium bowl, mix creamed spinach with mozzarella and ricotta.
2
Preheat oven to 375 degrees. Spread 1/4 cup white sauce to cover bottom of 13-by-9 inch baking dish. Arrange 1/3 of no-boil lasagna noodles over sauce, overlapping to fit. Spoon half of ricotta mixture over noodles; top with half of salmon. Repeat layering once. Top with remaining lasagna noodles and remaining sauce.
3
Cover baking dish with foil and bake lasagna 40 minutes. Remove foil and bake 10 to 15 minutes longer or until lasagna is hot and bubbly, and top is lightly browned. 8 srvSALSA4 1/2 Pounds of Ripe Tomatoes2 medium Green Peppers1 Red Pepper6 Jalapeno Peppers with Seeds1 Large Spanish Onion1 small can green chilies2 cloves of garlic3/4 cup vinegar1/4 tsp. salt1/4 cup brown sugarsmall can tomato paste (8 oz?)
4
2 tsp. paprika (heaping)
5
Boil whole tomatoes until skin starts to split, about 5 minutes. Transfer to sink filled with cold water, peel off skin, core and dice. Add the above ingredients and let simmer for I hour.

1345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup flour, 3 cups low fat 1 percent milk, 1 cup grated Parmesan cheese, and more.

Yes, Salmon Lasagna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Lasagna

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