Salmon Lasagna
Total time: 60 minutes
Hard to imagine salmon in lasagne? The creamy Béchamel sauce goes perfectly with the fish, and there's just enough tomato sauce to add the right 'lasagne' element. This makes enough for 2 meals (or 4 persons).
Ingredients:
- 8oz salmon (240gr), fillet is best
- 4oz (120gr)
- smoked salmon
- 9 - 12 sheets 'no-cook' lasagna noodles
- 1 tbs olive oil
- 1 onion
- 2 cloves garlic
- 2 cups (15oz, 450gr) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup (2oz, 60ml) red wine
- 3/4 cup (6oz, 180gr) Greek or plain yogurt
-
3 tbs butter
- 1/4 cup flour
- 2 1/2 cups (20oz, 600ml) milk
- 1 1/2 cups (6oz, 180gr) shredded cheddar cheese
- 1/2 cup (2oz, 60gr) grated Parmesan
Instructions:
- Put the salmon in a nonstick skillet just large enough to hold it.
- Add water to just barely cover. Cover the pan, put on medium heat and poach until done - should take 10 - 15 minutes.
- Tomato sauce:
- Finely chop onion and garlic.
- Roughly chop smoked salmon.
- Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender.
- Add smoked salmon and sauté briefly.
- Add crushed tomatoes, herbs and red wine.
- Cover, reduce heat and let simmer until needed.
- Béchamel sauce:
-
In a medium saucepan heat the butter over low heat.
- Add flour and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk and whisk to combine.
- Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2.
- When all of the milk is in bring to a boil (should almost be there), whisking.
- Remove from heat and allow to cool for 5 minutes.
- Sir in cheddar cheese.
- To assemble:
- Remove salmon from poaching liquid, skin if necessary and break up into flakes.
- Remove tomato sauce from heat and add salmon and yogurt.
- In an oblong baking dish, 8 x 10, (20 x 25cm) or so... make the following layers
- 1/3 tomato/salmon sauce
- 3 - 4 noodles, ( you may have to break one up to get good coverage)
- 1/3 cheese sauce
- 1/3 tomato/salmon sauce
- 3 - 4 noodles
- 1/3 cheese sauce
- 1/3 tomato/salmon sauce
- 3 - 4 noodles
- 1/3 cheese sauce
- Parmesan
- Cover and bake 400F (200C) for 30 minutes, or until noodles are done. Test in center with a sharp knife.
- Uncover and bake 5 minutes longer to brown cheese.
- Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.