A very nice change-up to the traditional
lasagna, with this being a white
sauce and its complimenting ingredients...
Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted by Sandra


***Fresh Salmon
1 tablespoon peanut oil
1 tablespoon butter
½ lb. fresh salmon, de-boned and de-skinned, and cut into 1/2" cubes

***Cheese Mixture
15 ozs. ricotta cheese
1-1/2 cup grated mozzarella cheese
1 (9 oz. pkg.) frozen, chopped spinach (thawed) and squeezed dry (and chopped again)
1/2 cup milk
1 egg, beaten
kosher salt and ground pepper to taste
Pinch of freshly grated nutmeg

***Herb Mornay Sauce
1 tablespoon peanut oil
2 tablespoons butter
2 crimini mushrooms, finely sliced
1 garlic clove, grated
1 teaspoon shallots, grated
3 tablespoons all-purpose flour
2 cups milk
1 egg yolk, mixed with
--2 tablespoons heavy cream
Zest of ½ lemon
¼ teaspoon old bay seasoning
2 tablespoons fresh basil, chopped
2 tablespoons fresh chives, chopped
kosher salt and ground pepper to taste

9 no-bake lasagna noodles
4 tablespoons dubliner irish cheese, grated (from Costco in block form – it’s to die for!)--or parmesan


Preheat oven to 350. Spray a 2 qt. square baking dish (9”x9”x2”) with oil, and place on a baking sheet (to prevent potential spillovers).

In a medium skillet, heat the peanut oil and butter over medium-heat, add the strips of salmon; cooking without disturbing for 1 minute on each side, remove to plate and set aside.

In a medium bowl, combine the ricotta, mozzarella, spinach, 1/4 cup milk, beaten egg, salt and nutmeg.

In a medium saucepan, make the sauce by melting the butter over medium heat. Add the finely-sliced crimini mushrooms, grated garlic, shallots, and saute for 2 minutes; whisk in flour and cook while whisking for 2 more minutes. Slowly add milk and continue whisking until smooth and sauce starts to thicken. In a small bowl, whisk the egg yolk with the cream and lemon zest. Ladle a little of the hot sauce into the egg yolk and whisk to temper, then stir tempered mixture into the sauce. Season to taste with old bay seasoning, kosher salt and ground pepper to taste, and remove from heat. Flake the salmon into chunks, and gently fold into sauce, and set aside.

To make the lasagna, form layers as follows: 1/3 sauce mixture; 3 no-bake noodles overlapped; and 1/3 cheese mixture. Repeat layers two more times. Sprinkle with grated dubliner irish cheese. Cover; bake 40 minutes, and then uncover and bake for 10 minutes longer. Let stand 10 minutes to set. – Enjoy!


Tip: I served this with fresh asparagus sautéed in olive oil, freshly grated garlic, and a pinch of grated lemon zest.

1 comment:

sandra said...

I just made this for lunch today (wrote the recipe thism morning), and it was awesome - definately a keeper!


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