Smoked Salmon Lasagna Recipes

SMOKED SALMON LASAGNE

Smoked Salmon Lasagne image

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

Ingredients

500 g leeks
50 g cashew nuts
400 ml low-fat soymilk
1 1/2 teaspoons cornflour
200 g button mushrooms
2 tablespoons balsamic vinegar
2 tablespoons basil
150 g lasagna sheets, fresh
150 g spinach
150 g asparagus spears
100 g smoked salmon
25 g anchovy fillets
50 g reduced-fat feta cheese

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.

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

SMOKED SALMON LASAGNA

SMOKED SALMON LASAGNA image

Categories Fish

Yield 9-12 good eaters

Number Of Ingredients 17

Ingredients

15 oz ricotta cheese
1 1/2 cup grated swiss cheese
10 oz. frozen, chopped spinach (thawed) and squeezed dry
3/4 cup chopped fresh basil
1 1/4 cup milk, divided
1 egg
1/4 tsp salt
1/8 tsp nutmeg
A pinch cinnamon
2 tbsp butter
3 cloves crushed garlic
2 tbsp all-purpose flour
8 oz smoked salmon, drained, skin and bones removed
1/4 cup chopped fresh dill
Juice of 2 lemons
8 oz lasagna noodles (no boil variety)
1/2 cup grated parmesan cheese

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.

SMOKED SALMON LASAGNE (LASAGNA) ROLLS

Smoked Salmon Lasagne (Lasagna) Rolls image

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

Ingredients

8 lasagna noodles, cooked and drained
4 ounces low-fat cream cheese, softened (1/2 a brick)
5 1/2 ounces smoked salmon, sliced
1 1/2 cups pasta sauce, your favourite kind
1 cup reduced-fat mozzarella cheese, shredded
8 fresh dill sprigs (optional)

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

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