Salmon & Vegetable Lasagne
Source of Recipe
Master Chef Don Easley
List of Ingredients
1 14 3/4-ounce can salmon, drained and flaked
1 pound lasagne noodles, cooked
2 26-ounce jars marinara sauce
1/2 teaspoon garlic, minced
2 teaspoons fennel seed, slightly crushed
2 tablespoons fresh basil, chopped
1 eggplant, sliced lengthwise
1 zucchini, sliced
1 red bell pepper, sliced
1/2 red onion, sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination, grated
Salt and pepper, to taste
1.Preheat oven to 350ºF. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.
2.Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.
3.Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagne can be placed in either the refrigerator or freezer for later use.
4.Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagne is completely heated through. Remove from oven, let stand 10 to 15 minutes.
**Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.