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.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 20.6 g, Cholesterol 98.2 mg, Fat 34.5 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 17.4 g, Sodium 512.6 mg, Sugar 3.1 g
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
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 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
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