Salmon And Grilled Vegetable Lasagna Recipes

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GRILLED VEGETABLE LASAGNA



Grilled Vegetable Lasagna image

Provided by Kardea Brown

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons olive oil
2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley
1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta
1/2 cup whole milk
2 ounces Parmesan, freshly grated
1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box)
10 fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F and position one of the racks in the center.
  • Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
  • Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
  • Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
  • Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
  • Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.

GRILLED LASAGNA



Grilled Lasagna image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1-pound ball fresh mozzarella, halved and thinly sliced
1/2 cup grated parmesan cheese
Pinch of red pepper flakes
Kosher salt
2 cloves garlic, grated
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 large tomatoes (2 thinly sliced, 1 grated)
12 no-boil lasagna noodles
8 cups baby spinach (about 5 ounces)
1/3 cup low-fat ricotta cheese
1/3 cup chopped fresh herbs (basil, mint and/or parsley)

Steps:

  • Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt. Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets. Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.

Nutrition Facts : Calories 924, Fat 37 grams, SaturatedFat 21 grams, Cholesterol 108 milligrams, Sodium 807 milligrams, Carbohydrate 98 grams, Fiber 8 grams, Protein 47 grams

SALMON AND GRILLED VEGETABLE LASAGNA



Salmon and Grilled Vegetable Lasagna image

Every once in a while you can find canned salmon. I would think you could use fresh, cooked salmon as well!

Provided by TishT

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (14 3/4 ounce) can alaska salmon, drained and flaked
1 lb lasagna noodle, cooked
2 (26 ounce) jars marinara sauce
1/2 teaspoon garlic, minced
2 teaspoons fennel seeds, slightly crushed
2 tablespoons fresh basil, chopped
1 eggplant, sliced lengthwise
1 zucchini, sliced
1 red bell pepper, sliced
1/2 red onion, sliced
1 lb provolone cheese (or combination) or 1 lb cheddar cheese (or combination)
olive oil
salt and pepper, to taste

Steps:

  • Preheat oven to 350º.
  • Put marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.
  • Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.
  • Lightly spray your lasagna pan with cooking spray then spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.
  • Place the lasagna in the oven and cook 45-60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10-15 minutes.
  • Frozen lasagna should be cooked at 325º for 60-90 minutes.

Nutrition Facts : Calories 825.4, Fat 27.3, SaturatedFat 11.5, Cholesterol 95.9, Sodium 1833.3, Carbohydrate 97, Fiber 7.3, Sugar 29.8, Protein 47.4

GRILLED SALMON WITH VEGETABLES



Grilled Salmon With Vegetables image

Being an Alaskan, I am always looking for new ways to prepare salmon. I came up with this recipe and have had people who don't even like salmon tell me it's good. We usually cook this on our grill but I have done it in the oven also and it has turned out just as good. Practically within throwing distance of the Copper River, I prefer Copper River red salmon, however, silver and king salmon work great as well!

Provided by GakonaBaby

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -16 ounces fresh salmon fillets
4 -6 cups total chopped vegetables, zucchini, onion, bell pepper, mushroom, tomato
1 tablespoon basil
1 tablespoon oregano
1 tablespoon minced garlic
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon seasoning salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon toasted sesame seeds
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
  • Oil large sheet of heavy duty aluminum foil.
  • Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
  • Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
  • Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
  • Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
  • Dish is done when fish flakes and vegetables are cooked but still firm.

Nutrition Facts : Calories 173.3, Fat 13.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 194, Carbohydrate 3.5, Fiber 0.8, Sugar 0.6, Protein 9.2

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

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

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