Salmon Lasagna Wcheese Sauce Recipes

WHITE SEAFOOD LASAGNA

Steps:

• Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

SALMON LASAGNA W/CHEESE SAUCE

Steps:

• Saute~ the onions in a small pat of butter (not listed in ingredients, could instead be oil) until translucent. I added about 1 T crushed garlic about 2/3 through cooking. Put into a bowl.
• Saute~ the zucchini in the same pan; could use a pat of butter or oil. Cook until soft. Put into a bowl.
• Make a roux: Melt the 4 T butter in a sauce pan on low/medium heat. Once it's bubbling, slowly add the flour, using a whisk to incorporate the flour after each tablespoon. Allow the roux to brown, stirring occasionally and making sure not to burn it.
• Add milk slowly - it will look initially wrong but once all the milk is in it will smooth out. Continue to whisk to incorporate. Let mix come to a slow bubbling.
• Add gruyere and ricotta in a few steps, stirring to melt and incorporate. Allow cheese sauce to come back to bubbling after each addition. Add garlic and onion to taste. Take off burner and put near other ingredients. (I used 2 measured c of milk, then added a bit more, so it could be up to 3 c milk total to make it a saucier consistency.).
• Layering: In a 13X9 pan, put a little cheese sauce and 1/3 c of diced tomatoes, mixing them and coating the bottom of the pan. Put down a layer of noodles, then ~6 oz diced tomatoes, onions to lightly cover the layer, then zucchini to cover the onion (about half of each). Lay down the salmon strips to cover the layer - all the salmon.
• Stir the cheese sauce to incorporate any skin that might have formed, then put ~1.5-2 c sauce over fish to cover. Layer noodles, then the rest of the tomatoes, rest of the onion, rest of the zucchini, ~1.5-2 c cheese sauce. Layer noodles, cover with the rest of the cheese sauce, then add a layer of mozzarella to cover.
• Bake 1 hr at 350°F Let cool before cutting: 5 long X 3 short. Enjoy thoroughly!

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.

SEAFOOD LASAGNA

Steps:

• In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE

Steps:

• For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
• Place cut size down on a foil-lined baking sheet.
• Bake in preheated 425 degree oven for 20 to 25 minutes.
• Remove from baking sheet.
• Place (when still hot) red peppers into paper bag and seal tightly.
• Let peppers steam in bag for 30 minutes.
• Remove skins from pepper and cut peppers into strips.
• Leave oven on but turn down to 375 degrees.
• Cook dried lasagna noodles according to package direction.
• Drain and rinse with cold water.
• Drain again.
• For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
• Add sour cream, flour, salt& pepper.
• Process or blend till combined and set aside.
• For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
• To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
• Place 3 cooked lasagna noodles in bottom of baking dish.
• Spread 1/3 of cheese/pesto mixture over noodles.
• Repeat layers twice.
• Spread roasted red pepper sauce over top layer.
• Bake, uncovered at 375 degrees for 30 to 35 minutes.
• Let stand at least 10 minutes before cutting and serving.

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.