Salmon Lasagna
Instead of the traditional lasagna try salmon and cheese for a creamy, dairy dinner that will be a real hit. Bonus, you can use canned salmon.
You can add more herbs or even thawed frozen spinach into the salmon mixture for more flavor and nutrition.
Cooking Time: 30 minutes
Preparation Time: 25 minutes
Kashrut Type: Dairy
INGREDIENTS
(Yields 8 servings)
½ cup onion, chopped
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 10½–ounce can cream of celery soup (98% fat free is good)
2 6-ounce cans salmon, drained
½ cup low fat milk
½ teaspoon oregano
Kosher salt
Freshly cracked black pepper
1 (8 ounce) package lasagna noodles, cooked
8 ounces mozzarella cheese (sliced or shredded)
½ pound white American cheese slices
¼ cup Parmesan cheese
PREPARATION
-
Preheat oven to 350℉.
-
In a pan, sauté onion and garlic in evoo until soft. Remove from heat, stir in soup, salmon, milk, and seasonings.
-
In an 8×12 inch pan; layer ½ the noodles, ½ the mozzarella cheese, ½ the salmon mixture and ½ the processed cheese. Repeat layers.
-
Top with parmesan cheese. At this point you can sprinkle more oregano on top, if desired.
-
Bake for 30 minutes at 350℉. Allow to stand 10 minutes before serving.
***
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
