Robert Irvines Blackened Salmon Lasagna Recipe 425

ROBERT IRVINE'S BLACKENED SALMON LASAGNA RECIPE - (4.2/5)

Steps:

• Preheat the oven to 375 degrees F. Lay the salmon medallions on a flat surface and dust both sides evenly with Cajun spice. In a saucepan over high heat, heat 2 tablespoons grapeseed oil to the verge of smoking, then add the salmon medallions. Reduce the heat to medium, cook for 2 minutes, flip the fish with a spatula, then repeat the process on the second side. Once the salmon is cooked on both sides, remove the pan from the heat, remove the salmon from the pan, and allow the fish to rest on a plate. Return the pan to the heat for 1 minute over medium-high heat, then add the white wine, scraping down the sides of the pan (thus deglazing the pan). Allow the wine to cook off, then add the remaining 2 tablespoons grapeseed oil. Once the oil has heated, add the onions and garlic and continue to cook until the onions are semi-translucent, 7 to 8 minutes. Remove the pan from the heat and place the onions in a small bowl. Spray the bottom of a 10 x 10-inch casserole dish evenly with nonstick spray. Add 4 strips of noodles to cover the bottom of the dish, trimming any excess from the edges. Add half the onions, then 1/3 of the cooked salmon to cover the noodles. Scatter the spinach and half the cottage cheese and mozzarella. Place another layer of noodles, salmon, basil, and goat cheese. Add a third layer of noodles, and add the remaining onions, salmon, spinach, cottage cheese, and mozzarella. Top with a final layer of noodles, sliced tomatoes and evenly sprinkle with the remaining 3 tablespoons mozzarella, Parmesan, parsley, and chives and bake for 18 to 20 minutes. Remove from the oven and allow to rest for 10 minutes before serving.

WINNER'S CIRCLE LASAGNA

Steps:

• For the Lasagna:
• Heat olive oil in a small pan and saute onions and garlic until onions become translucent, being careful not to burn garlic. Stir in tomato paste and 2 cups water and season with salt and pepper, to taste. Cover and cook over low heat for approximately 15 minutes, or long enough to allow flavors to integrate into a sauce.
• Preheat oven to 350 degrees F. Lay 1/4 (about 15) of the wontons over the bottom of a lasagna dish, followed by a layer each of yellow squash, zucchini, eggplant, fresh tomato, about 1/2 cup tomato sauce, and 1/2 cup of the ricotta. Repeat for a total of 4 layers, finishing on the top layer with the mozzarella. Bake for about 30 minutes covered with foil, and about 10 minutes more uncovered. Remove from oven and let rest 10 minutes. While the lasagna is in the oven, begin the red pepper coulis.
• Whisk the cornstarch into the chicken broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Spoon some red pepper coulis onto serving plate and place a square of lasagna on top. Garnish with fresh basil sprigs.

5-CHEESE LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the lasagne noodles.
• To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
• Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
• This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
• Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
• The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
• Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

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.