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
SEAFOOD LASAGNA
A recipe for seafood lasagna that has a delicious mix of shrimp, scallops, salmon and cod in a creamy béchamel sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F
- Prepare a 9x12 oven-proof baking dish with olive oil or non-stick spray, reserve.
- Cook the noodles according to the package directions. Transfer the drained noodles to a large plate or baking sheet that has been lined with plastic wrap. Cover with another sheet of plastic wrap to keep them from drying out. (see notes)
- Heat the milk in a saucepan and keep it warm while you prepare the rest of the ingredients.
- Melt the butter in a large saucepan over medium heat.
- Add the flour to the butter, and cook stirring, until the flour is well incorporated, about 4 minutes.
- Slowly whisk in the hot milk. Mix well and bring to a boil. Cook until the sauce becomes thick, about 10 minutes. Stir in the nutmeg, salt, and white pepper. Remove the sauce from the heat and drizzle a little olive oil on top to keep it from forming a skin. Set aside until needed.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and garlic and cook just until the garlic is fragrant.
- Add the shrimp, scallops (and their liquid, if any), cod and salmon. Cook just until the shrimp begins to turn pink.
- Add the reserved béchamel sauce and bring just to a boil, gently mixing the sauce with the seafood. Remove from the heat and stir in the lemon juice.
- Add 1/4 cup of the seafood sauce to the bottom of the dish.
- Arrange 1/3 of the noodles on the sauce, cutting to fit the dish. Spoon 1/4 of the seafood sauce on the pasta then 1/2 cup of shredded mozzarella cheese.
- Repeat with the remaining layers, finishing with mozzarella cheese then sprinkle the parsley on top.
- Bake until heated through, about 35 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Nutrition Facts : Calories 448 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1322 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SMOKED SALMON LASAGNE (LASAGNA) ROLLS
A tasty dish that looks more complicated than it really is. I lightened a Kraft recipe for this one, so it's only 5 WW pts. Enjoy!
Provided by Nif_H
Categories < 60 Mins
Time 45m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Spread noodles evenly with cream cheese; top with salmon. Roll up each noodle.
- Place, seam sides down, in greased 13 x 9 inch pan; top with sauce and sprinkle evenly with mozzarella. Cover with foil. Bake 25 minutes or until heated through, removing foil after 15 minutes.
- Garnish each roll with a dill sprig (optional).
Nutrition Facts : Calories 180.3, Fat 5.7, SaturatedFat 2.5, Cholesterol 15.5, Sodium 445.1, Carbohydrate 22.7, Fiber 0.9, Sugar 4.6, Protein 9.1
SMOKED SALMON LASAGNE
This is a different take on lasagne and low fat. A bit of an effort, but you can freeze once cooked. I usually slice into portions before freezing. This recipe is from "Purely Golden Door" pg 125. The Golden Door is a luxurious health resort in the Hunter Valley wine district north of Sydney, Australia
Provided by Coasty
Categories < 60 Mins
Time 43m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C To make the white sauce saute the sliced leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.
- Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seem too thick, add more milk. If too thin add mor cornflour. Season with salt and pepper.
- Put the mushrooms and balsamic vinegar in a frying pan and cook over hihg heat, stirring occasionally for 5 minutes. Remove from the heat and stir in the chopped basil.
- Spread a third of the white sauce over the base of a 3 litre (12 cup) casserole dish. Add a layer of the lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another thrid of the white sauce, the asparagus, salmon, anchoives, remaining spinach and then a final layer of pasta and sauce.
- Sprinkle the feta cheese over the top. Cover and bake for 20 minutes then uncover and grill 5-8 mins to brown the top.
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!
SALMON AND BROCCOLI LASAGNA
Both salmon and broccoli are such healthy foods and this sounds like a wonderful spin on a lasagna that uses both of them. Also, the use of fat free milk and lower fat cheese can help reduce the fat found in traditionally Italian lasagna. I found this recipe in the Rosemary Conley recipe book 'Eat Yourself Slim' and the recipe says it is suitable for home freezing.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Cook the broccoli in boiling salted water, drain and set aside.
- Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
- Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
- Reheat the milk, adding the mustard and stock granules to the saucepan.
- Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
- Add the mushrooms and cheese and mix well.
- Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
- Stir in the herbs.
- Place a thin layer of sauce in the bottom of an oven proof dish.
- Cover with sheets of lasagna without overlapping.
- Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
- Bake in the oven for 30 to 35 minutes until bubbling hot.
Nutrition Facts : Calories 320.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 82.8, Sodium 313.5, Carbohydrate 14, Fiber 2.1, Sugar 7.8, Protein 44.9
POTATO AND SMOKED SALMON LASAGNA
An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.
Provided by evelynathens
Categories One Dish Meal
Time 1h25m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy skillet.
- Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
- Add the mushrooms and cook, stirring, until softened, about 6 minutes.
- Transfer to a large bowl and add the garlic and parsley.
- Wipe out the skillet.
- Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
- Stir the spinach into the mushrooms and season with coarse salt.
- In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
- In a large bowl, rinse the potato slices in cold running water until the water runs clear.
- Drain the potato slices and pat dry.
- In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
- Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
- Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
- Cover with the last potato layer and pour the cream mixture evenly over the top.
- Cover the lasagne with foil and bake for 1 hour.
- Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
- Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
- Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
- Preheat the broiler.
- Broil the lasagne for about 1 minute, until the potatoes are crisp.
- Let cool slightly before serving.
Nutrition Facts : Calories 369.1, Fat 16.9, SaturatedFat 9.7, Cholesterol 59, Sodium 424.3, Carbohydrate 42.9, Fiber 5.8, Sugar 3.8, Protein 13.8
FISH PIE LASAGNE
Two family favourites in one! Layer soft flaky salmon, creamy mozzarella and crunchy broccoli between fresh lasagne sheets and a smooth and creamy roux. This cheesy salmon pasta bake is the definition of comfort food.
Provided by Janine Ratcliffe
Categories Dinner
Time 1h20m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Put the oil and the butter in a large pan, and melt over a medium heat. Gently fry the onion and garlic for 5 minutes, then add the flour. Fry for a minute until the roux is bubbling and smells biscuity, then turn up the heat to high and add the white wine. Whisk for 2-3 minutes, add the stock, keep whisking until smooth, then stir in the cream. Simmer for 5-10 minutes until the flour taste has cooked out. Turn off the heat and season.
- Remove the salmon skins (if any) and dice the fish into 3cm chunks. Stir the salmon into the sauce along with the prawns, broccoli and dill. Spoon 1 /2 of the sauce into a 2-litre ovenproof dish, top with 2-3 lasagne sheets (depending on the dish size). Add the remaining sauce and top with another 2-3 sheets of pasta. Spread the crème fraîche over the top, sprinkle over the mozzarella and bake for 40-45 minutes or until golden and bubbling. Sprinkle with extra dill to serve.
Nutrition Facts : Calories 947 calories, Fat 55.3 grams fat, SaturatedFat 27.5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 6.8 grams fiber, Protein 58 grams protein, Sodium 1.8 milligram of sodium
SMOKED SALMON LASAGNA
Steps:
- Preheat oven to 350. Combine ricotta, swiss, spinach, basil, 1/4 cup milk, egg, nutmeg, and cinnamon. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; Stir in remaining milk; simmer and whisk until thickened. Stir in salmon, dill, salt, and lemon juice. In 2 qt. baking dish layer 1/3 ricotta mixture, 1/3 salmon sauce, and noodles; repeat, repeat. Finish last layer of noodles simply with white sauce, and sprinkle with parmesan cheese. Cover; bake 45 minutes. Remove foil and bake another ten or so. Let stand for ten minutes before cutting and serving.
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