The Sacramento Salmon Swap: Salmon Lasagna
Whole Wheat, Salmon and Spinach Lasagna
A while back Ashley provided the office with Alaskan frozen salmon, and I’ve been thinking about what creative concoction to make with it. I’m a fan of simple grilled salmon, but figured I was on the line to come up with something a little more blog-worthy this time. Looking through my cupboards for inspiration I finally decided on taking a new spin on an old favorite, and created whole wheat salmon and spinach lasagna. And no, the whole wheat noodles don’t erase the guilt from the mass quantities of cheese in this recipe… but hey, it was worth a shot.
9 pieces whole wheat lasagna noodles (Ronzoni Healthy Harvest was my choice)
1 lb of salmon, baked and flaked into bite-size pieces
3 cups spaghetti sauce
1 ¾ cups ricotta cheese (15 oz container)
2 ½ cups reduced fat mozzarella cheese
½ cup grated parmesan cheese
1 bunch fresh spinach, stems removed
1 cup white mushrooms, sliced
Bake the salmon until thoroughly cooked at 350 degrees (about 12 minutes). Remove from oven and flake with a folk, removing any bones in the process. Cook pasta until al-dente, then run under cold water to avoid the pasta from sticking together. Meanwhile, in a medium bowl mix together ricotta cheese, parmesan cheese, ½ of the mozzarella cheese, mushrooms and eggs.
Pour ¾ cup spaghetti sauce in the bottom of a 13×9 baking dish. Add a layer of noodles, then cheese mixture, next salmon and finally spinach. Repeat these layers until ingredients are gone. Add remaining mozzarella cheese to top and cover with aluminum foil. Bake at 350 degrees for 40 minutes, remove foil and bake additional 15 minutes. Let stand 10 minutes before eating.