Salmon Lasagna
Description
This salmon lasagna with creamed spinach has a rich white sauce flavored with mozzarella and ricotta cheese for a delicious salmon pasta dish.
Ingredients
•
2 tablespoons vegetable oil
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1/4 cup all-purpose flour
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3 cups milk
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1/4 cup grated Parmesan cheese
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1/2 teaspoon coarsely ground black pepper
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2 (9 ounce) boxes frozen creamed spinach, thawed
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4 cups shredded mozzarella cheese
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1 (15 ounce) container ricotta cheese
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1 (8 ounce) package no-boil lasagna noodles
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1 (15 ounce) can salmon, drained and flaked
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aluminum foil
Directions
1
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.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
4
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.
5
Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.