Smoked Salmon Lasagna

Smoked salmon, dry sherry, mushrooms, Parmesan cheese, provolone and Swiss cheese all come together perfectly in this savory Italian main dish recipe.


Smoked Salmon Lasagna

by 2  people


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Ingredients
  • 12   
    dried lasagna noodles
  • 1/3  cup 
    butter
  • 1/3  cup 
    all-purpose flour
  • 4   cups 
    fat-free milk
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    ground black pepper
  • 1/4  cup 
    finely shredded Parmesan cheese (1 oz.)
  • 1/4  cup 
    shredded Swiss cheese (1 oz.)
  • 2   tablespoons 
    dry sherry
  • 1 1/2  cups 
    finely shredded Pecorino Romano cheese (6 oz.)
  • 1   cup 
    shredded mozzarella cheese (4 oz.)
  • 1   cup 
    shredded Provolone cheese (4 oz.)
  • 1/2  cup 
    shredded cheddar cheese (2 oz.)
  • 3   large 
    roma tomatoes, peeled, seeded, chopped, and drained
  • 1  4  ounce jar (drained weight) 
    sliced mushrooms, drained
  • 8   ounces 
    smoked salmon, flaked, with skin and bones removed
Directions
1.
Preheat oven to 375 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook noodles according to package directions; drain. Rinse with cold water; drain again.
For sauce:

1.
Meanwhile, in a medium saucepan, heat butter over low heat. Add flour; cook and stir for 4 minutes (be careful not to let flour brown). Gradually whisk in milk, salt, and pepper. Cook and stir until slightly thickened and bubbly. Reduce heat; stir in Parmesan cheese, Swiss cheese, and sherry. Cook and stir until cheeses are melted.
2.
In a medium bowl, combine Pecorino Romano, mozzarella, provolone, and cheddar cheeses.
3.
To assemble, spread one-fourth of the sauce in prepared baking dish. Sprinkle with one-fourth of the cheese mixture. Layer with one-third of the noodles, one-fourth of the sauce, half of the tomatoes, half of the mushrooms, half of he salmon, and one-fourth of the cheese mixture. Repeat layering noodles, sauce, tomatoes, mushrooms, salmon, and cheese mixture. Top with the remaining noodles, remaining sauce, and remaining cheese mixture.
4.
Bake, uncovered, for 50 to 55 minutes or until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.
Nutrition information
Per Serving: cal. (kcal) 352, Fat, total (g) 17, chol. (mg) 52, sat. fat (g) 10, carb. (g) 28, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 6, pro. (g) 22, sodium (mg) 751, Percent Daily Values are based on a 2,000 calorie diet
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