Salmon Lasagna With Roasted Red Pepper Sauce Recipe

Name: Salmon Lasagna With Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounces salmon (fresh or frozen cooked and broken up) or (14 3/4 ounce) can salmon (drained and crumbled); 2 large red bell peppers; 1/3 cup pesto sauce; 9 lasagna noodles, dried; 1/2 cup sour cream; 1 tablespoon all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1 egg, beaten; 1 cup ricotta cheese; 8 ounces cream cheese, softened

Servings: persons

1 ounces salmon (fresh or frozen cooked and broken up) or (14 3/4 ounce) can salmon (drained and crumbled)
2 large red bell peppers
1/3 cup pesto sauce
9 lasagna noodles, dried
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 egg, beaten
1 cup ricotta cheese
8 ounces cream cheese, softened

1
For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
2
Place cut size down on a foil-lined baking sheet.
3
Bake in preheated 425 degree oven for 20 to 25 minutes.
4
Remove from baking sheet.
5
Place (when still hot) red peppers into paper bag and seal tightly.
6
Let peppers steam in bag for 30 minutes.
7
Remove skins from pepper and cut peppers into strips.
8
Leave oven on but turn down to 375 degrees.
9
Cook dried lasagna noodles according to package direction.
10
Drain and rinse with cold water.
11
Drain again.
12
For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
13
Add sour cream, flour, salt& pepper.
14
Process or blend till combined and set aside.
15
For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
16
To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
17
Place 3 cooked lasagna noodles in bottom of baking dish.
18
Spread 1/3 of cheese/pesto mixture over noodles.
19
Repeat layers twice.
20
Spread roasted red pepper sauce over top layer.
21
Bake, uncovered at 375 degrees for 30 to 35 minutes.
22
Let stand at least 10 minutes before cutting and serving.

1271

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 ounces salmon (fresh or frozen cooked and broken up) or (14 3/4 ounce) can salmon (drained and crumbled), 2 large red bell peppers, 1/3 cup pesto sauce, 9 lasagna noodles, dried, and more.

Yes, Salmon Lasagna With Roasted Red Pepper Sauce 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.

That's it — enjoy your meal!

Salmon Lasagna With Roasted Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions