SALMON LASAGNA
Steps:
- Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
- Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 18 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.8 g, Protein 26.8 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 3.6 g
DILL-LICIOUS SALMON AND SPINACH LASAGNA:
Salmon and dill, spinach and nutmeg, white wine, creme fraiche, and gooey melted mozzarella cheese combine in a warm, creamy lasagna with a special fresh twist. Perfect with a big green salad and a crisp white wine for drinking.
Provided by EmmyDuckie
Categories Spinach
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
- Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
- Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
- Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
- Cook lasagna noodles according to package directions.
- Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
- Bake about 30 minutes, until hot and bubbly, and cheese is melted.
- Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!
SPINACH AND SALMON LASAGNA
Steps:
- Preheat the oven to 410 degrees F (210 degrees C).
- Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
- Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
- Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
- Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 20.6 g, Cholesterol 98.2 mg, Fat 34.5 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 17.4 g, Sodium 512.6 mg, Sugar 3.1 g
STEAK AND SPINACH LASAGNA
This is my husband's favorite lasagna recipe, from a cookbook he had before we were married. Today when asking him what he wanted for dinner we went on a kitchen foray to figure out what we'd make, and he came up with lasagna. "But my favorite recipe is pretty complicated, so I don't know if we really want to do that one." We got out the old book, looked at it, and... it's amusing, because the recipe is prior to our marriage he thought of it as difficult (he was a good bachelor cook, mind you), but in these days after several more years of cooking added to his experience, it's not too difficult at all. :) Anyhow, here it is, tweaked to our liking. Although long, it's not really that difficult and the rich and delicious end results are well worth the time. Steingrim says he likes to make the meat and cheese sauces the day before, then assemble the lasagna with less trouble the next day.
Provided by Julesong
Categories Vegetable
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Begin the meat sauce by whirring the tomatoes in the food processor to a puree of the texture you prefer; set aside.
- If you are using un-ground steak, trim the meat of fat and gristle and grind it (we use the food grinder attachment on our KitchenAid).
- In a heavy pan or pot, sauté the ground meat until browned, about 15 minutes.
- Add the chopped onion, mushrooms, and garlic and sauté until the onion is transparent.
- Add salt and pepper to taste, oregano, brown sugar, balsamic, and the tomato puree, and bring to a boil; reduce temperature, cover, and simmer for 30 minutes then uncover and let reduce until thickened, another 15 minutes, then set your meat sauce aside (can be made a day ahead and stored in refrigerator).
- Begin the cheese sauce by melting the butter in a saucepan over low heat, then while whisking sprinkle in the flour, salt, white pepper, nutmeg, and cayenne or Tabasco (if using); cook, whisking or stirring, for 1 minute.
- Raise temperature to medium-high and gradually add milk, whisking continually, until well-incorporated; bring to a light boil then reduce heat to low and cook while stirring for 1 minute.
- Remove sauce from heat, stir in the cheddar and Parmesan until cheeses melt; set aside (can be made a day ahead and stored in refrigerator - microwave cheese sauce for 2 to 3 minutes to make it easier to spread when assembling the lasagna).
- Cook the lasagna noodles according to package directions.
- Preheat oven to 350 degrees F; lightly oil the bottom of a 11x9-inch baking dish or lasagna pan.
- Begin assembling the lasagna (3 layers pasta, two layers of sauce mixtures): cover the bottom of the pan with one layer of 3 cooked lasagna noodles, then spread noodles with half of the meat sauce, then cover meat sauce with half of the cheese sauce.
- If using frozen and thawed spinach, press or squeeze as much liquid out of it as possible; sprinkle cheese layer with the chopped fresh basil, then spread the fresh or frozen spinach over.
- Top with another layer of 3 pieces cooked pasta, spread with remaining meat sauce, then remaining cheese sauce, and top with the final layer of 3 pieces cooked pasta.
- Combine the grated cheddar and Parmesan in a bowl, then sprinkle it over the top of the lasagna.
- Bake at 350 degrees F for 45 minutes and the cheeses are bubbly and golden; remove from oven, let stand for 10 minutes, and serve with salad, garlic bread, and balsamic roasted asparagus.
Nutrition Facts : Calories 290.4, Fat 15.5, SaturatedFat 8.9, Cholesterol 75.1, Sodium 263.1, Carbohydrate 13.8, Fiber 2.4, Sugar 4.4, Protein 24.7
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