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Title: Salmon Lasagne with Roasted Pepper Sauce
Categories: Pasta Salmon
Yield: 8 Servings
| 12 | oz | Skinless fresh salmon |
| Fillets; or frozen | ||
| Salmon | ||
| Fillets, | ||
| OR canned boneless; | ||
| Skinless salmon, | ||
| Drained and broken | ||
| Up | ||
| 2 | lg | Red sweet peppers |
| 1/3 | c | Pesto; see recipe |
| 9 | Dried lasagne noodles | |
| 1/2 | c | Dairy sour cream |
| 1 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Egg; beaten | |
| 1 | c | Ricotta cheese |
| 8 | oz | Cream cheese; softened |
| 1. T | haw | salmon, if frozen. |
| 2. P | rehe | at oven to 425ø F. |
3. Halve the red sweet peppers; remove stems, seeds, and membranes. Place peppers, cut-sides down, on a foil-lined baking sheet. Bake in a preheated 425ø oven for 20-25 minutes, or until skins are blistered and dark. Remove from baking sheet. Immediately place in a paper bag. Close bag; let stand about 30 minutes to steam the peppers so skins peel away more easily. (Or, place the bag in the freezer for 5-10 minutes.) Using a sharp knife, remove the skin from the peppers, pulling it off in strips. Discard skins.
4. Reduce oven temperature to 375ø F.
5. Meanwhile, prepare pesto as directed. Set aside.
6. If using fresh or thawed frozen salmon fillets, in a large skillet, bring about 1 1/2 cups water to boiling.
7. Meanwhile, measure the thickness of the salmon fillets. Add salmon to skillet. Return just to boiling and reduce heat. Cover and simmer for 4-6 minutes per 1/2 inch thickness. Drain, discarding cooking liquid. Use a fork to break fish into bite-size pieces. Set aside.
8. In a large saucepan or pasta pot, bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes, or till al dente, stirring occasionally. (Or, cook according to package
directions.) Immediately drain. Rinse with cold water; drain again. In a food processor bowl or blender container, process or blend the roasted peppers till nearly smooth. Add sour cream, flour, salt, and pepper. Process or blend till combined. Set aside. In a medium mixing bowl combine egg, ricotta cheese, and cream cheese. Stir in pesto and cooked or canned salmon. To assemble, lightly grease a 2 quart rectangular baking dish. Arrange 3 of the noodles in the bottom of the dish. Spread with one third (about 1 1/4 cups) of the cheese mixture. Repeat layers twice. Carefully spread roasted red pepper mixture over the top layer. Bake, uncovered, in a 375ø oven for 30-35 minutes, or till heated through. Let stand for 10 minutes before serving.
Makes 8 main-dish servings.
Notes: Per Serving: 386 calories, 24 g carbohydrates, 25 g total fat, 17 g protein, 309 g sodium, 83 g cholesterol, 0 g dietary fiber. Roasted red peppers have a completely different flavor from fresh ones. To use fresh lasagne noodles for this dish, follow the directions in the recipe for Lasagne Verde, using 3 portions homemade pasta to make 9 noodles. Downloaded from http://www.cooking.com/recipes/rerecite_print.asp?563
Formatted for Mastercook by K. Hudson Lipin, 10/09/98 Recipe by: www.cooking.com