Smoked Salmon Lasagne Lasagna Rolls Recipes

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

Steps:

• Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
• Place one lasagna noodle on work surface.
• Spread 1/3 cup cheese mixture on noodle evenly.
• Roll up tightly like a pinwheel.
• Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
• Continue until with remaining ingredients.
• Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
• Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.

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).

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.

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.