alaska salmon and grilled vegetable lasagne
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| recipe by : |
| serving size : 8 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1-14-3/4 oz. | can alaska salmon -- drained and flaked |
| 1 lb. | lasagne noodles -- cooked |
| 2 | 26 ounce jars marinara sauce |
| 1/2 tsp | garlic -- minced |
| 2 tsp | fennel seed -- slightly crushed |
| 2 Tbsp | fresh basil -- chopped |
| 1 | eggplant -- sliced lengthwise |
| 1 | zucchini -- sliced |
| 1 | red bell pepper -- sliced |
| 1/2 | red onion -- sliced |
| 1 lb. | mozzarella, provolone, cheddar cheese or |
| | combination -- grated |
| | olive oil |
| | salt and pepper -- to taste |
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| preheat oven to 350 f. 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. |
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| 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. |
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| 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. |
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| 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. |
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| frozen lasagne should be cooked at 325 f for 60 to 90 minutes. |
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| makes 6-8 servings. |
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| source: |
| "alaska seafood marketing institute" |
| s(internet address): |
| "http://www.state.ak.us/local/akpages/commerce/asmihp.htm" |
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| per serving: 791 calories (kcal); 7g total fat; (7% calories from fat); |
| 36g protein; 144g carbohydrate; 31mg cholesterol; 332mg sodium |
| food exchanges: 9 grain(starch); 1 1/2 lean meat; 1 vegetable; 0 fruit; 0 |
| fat; 0 other carbohydrates |
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| * exported from mastercook * |
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| (ID: 75149) Mirror: rec.food.recipes: Sun, Jan 2, 2005 |