Smoked Salmon Lasagne Lasagna Rolls Recipes
SALMON LASAGNA
Steps:
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
- 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.
- Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 18 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.8 g, Protein 26.8 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 3.6 g
SMOKED SALMON LASAGNE (LASAGNA) ROLLS
A tasty dish that looks more complicated than it really is. I lightened a Kraft recipe for this one, so it's only 5 WW pts. Enjoy!
Provided by Nif_H
Categories < 60 Mins
Time 45m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Spread noodles evenly with cream cheese; top with salmon. Roll up each noodle.
- Place, seam sides down, in greased 13 x 9 inch pan; top with sauce and sprinkle evenly with mozzarella. Cover with foil. Bake 25 minutes or until heated through, removing foil after 15 minutes.
- Garnish each roll with a dill sprig (optional).
Nutrition Facts : Calories 180.3, Fat 5.7, SaturatedFat 2.5, Cholesterol 15.5, Sodium 445.1, Carbohydrate 22.7, Fiber 0.9, Sugar 4.6, Protein 9.1
SMOKED SALMON LASAGNE
This is a different take on lasagne and low fat. A bit of an effort, but you can freeze once cooked. I usually slice into portions before freezing. This recipe is from "Purely Golden Door" pg 125. The Golden Door is a luxurious health resort in the Hunter Valley wine district north of Sydney, Australia
Provided by Coasty
Categories < 60 Mins
Time 43m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C To make the white sauce saute the sliced leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.
- Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seem too thick, add more milk. If too thin add mor cornflour. Season with salt and pepper.
- Put the mushrooms and balsamic vinegar in a frying pan and cook over hihg heat, stirring occasionally for 5 minutes. Remove from the heat and stir in the chopped basil.
- Spread a third of the white sauce over the base of a 3 litre (12 cup) casserole dish. Add a layer of the lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another thrid of the white sauce, the asparagus, salmon, anchoives, remaining spinach and then a final layer of pasta and sauce.
- Sprinkle the feta cheese over the top. Cover and bake for 20 minutes then uncover and grill 5-8 mins to brown the top.
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- 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.
- 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.
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- Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions, adding fresh or frozen asparagus for the last 3 minutes of cooking. Using tongs, transfer asparagus to a colander; drain. Rinse with cold water; drain again. Remove from colander. Drain noodles in colander. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
- Meanwhile, for filling, in a medium bowl combine cream cheese, 1/2 cup of the Pecorino Romano cheese, and the 2 tablespoons milk. Gently stir in salmon. Spread about 2 tablespoons of the filling over each lasagna noodle. Place 3 or 4 stalks of asparagus at one end; roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in the prepared baking dish.
- For sauce, in another medium bowl combine soup, the 1/4 cup milk, and the lemon peel. Pour over lasagna rolls. Sprinkle with the remaining 1/2 cup Pecorino Romano cheese.
- Bake, covered, for 35 minutes. Bake, uncovered, about 10 minutes more or until mixture is heated through and cheese is lightly browned. Let stand for 10 minutes before serving.
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