Spinach And Salmon Lasagna Recipes

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!

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.

Steps:

• Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.
• Tomato Sauce:.
• Gently saute onion, celery, garlic & chili until soft but do not brown.
• Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
• Cover & simmer while preparing salmon sauce.
• Salmon Sauce:.
• Melt butter in saucepan.
• Gently saute onion, celery & garlic until soft but do not brown.
• Add lemon pepper & flour & cook stirring for 1 minute.
• Stir in wine, mixing to a paste.
• Gradually add milk, stirring constantly until sauce begins to thicken.
• Add in salmon & grated carrot. Season to taste.
• Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
• Remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening. If there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken.
• When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
• Pour 1/3 of the spinach mixture onto the lasagne sheet.
• Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
• Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).
• Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
• Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
• Sprinkle with Lemon Pepper.
• Bake for approximately 30-45mins.
• Note: I used fresh spinach lasagne sheets & baked for 40mins. You will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use.
• Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

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.