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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 8 servings.
2 6-oz. cans salmon
2 red peppers
1/2 c. pesto
9 lasagna noodles, cooked
1/2 c. sour cream
1 T. all-purpose flour
salt and pepper
1 egg, beaten
1 c. ricotta cheese
1 8–oz. pkg. cream cheese, softened
Preheat oven to 425F. Line a baking sheet with foil; spray with cooking spray.
Halve the red peppers; remove stems, seeds, and membranes; place cut-side down on baking sheet.
Bake at 425F for 20 to 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.
Using a sharp knife, remove the skin from the peppers, pulling it off in strips; discard skins
Reduce oven temperature to 375 degrees.
Drain salmon; remove any bones or skin, break into bite-size pieces with a fork. Set aside.
In a blender or food processor, process roasted peppers until nearly smooth.
Add sour cream, flour, salt, and pepper. Process until combined. Set aside.
In a medium mixing bowl combine egg, ricotta cheese, and cream cheese; stir in pesto and salmon.
To assemble, lightly grease a 9 x 13-inch baking dish; arrange 3 of the noodles in the bottom of the dish.
Spread with one third of the cheese mixture; repeat layers twice
Carefully spread roasted red pepper mixture over the top layer.
Bake, uncovered, a 375F for 30 to 35 minutes, or till heated through
Let stand for 10 minutes before serving.
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LASAGNA - SALMON WITH ROASTED PEPPER SAUCE
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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 8 servings.
2 6-oz. cans salmon
2 red peppers
1/2 c. pesto
9 lasagna noodles, cooked
1/2 c. sour cream
1 T. all-purpose flour
salt and pepper
1 egg, beaten
1 c. ricotta cheese
1 8–oz. pkg. cream cheese, softened
Preheat oven to 425F. Line a baking sheet with foil; spray with cooking spray.
Halve the red peppers; remove stems, seeds, and membranes; place cut-side down on baking sheet.
Bake at 425F for 20 to 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.
Using a sharp knife, remove the skin from the peppers, pulling it off in strips; discard skins
Reduce oven temperature to 375 degrees.
Drain salmon; remove any bones or skin, break into bite-size pieces with a fork. Set aside.
In a blender or food processor, process roasted peppers until nearly smooth.
Add sour cream, flour, salt, and pepper. Process until combined. Set aside.
In a medium mixing bowl combine egg, ricotta cheese, and cream cheese; stir in pesto and salmon.
To assemble, lightly grease a 9 x 13-inch baking dish; arrange 3 of the noodles in the bottom of the dish.
Spread with one third of the cheese mixture; repeat layers twice
Carefully spread roasted red pepper mixture over the top layer.
Bake, uncovered, a 375F for 30 to 35 minutes, or till heated through
Let stand for 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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