Lukewarm Salmon Lasagne Recipes

SALMON LASAGNA

Salmon Lasagna image

This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!

Provided by Cici Zeits

Categories Seafood Fish Salmon

Time 1h25m

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
¼ cup all-purpose flour
3 cups milk
¼ cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
2 (9 ounce) boxes frozen creamed spinach, thawed
4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) can salmon, drained and flaked
aluminum foil

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:

Dill-Licious Salmon and Spinach Lasagna: image

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

Ingredients

1 lb fresh salmon fillet
1 1/2 cups white wine
4 tablespoons fresh dill
1 lemon, sliced
2 garlic cloves, slightly crushed
1 cup creme fraiche
3 -4 green onions, sliced thin
4 ounces pimientos, drained and roughly chopped
1/8 teaspoon fresh grated nutmeg
6 ounces washed Baby Spinach
16 ounces lasagna noodles
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese

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!

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