Fisherman's Salmon and Grilled Vegetable Lasagne
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| 1 can | (14-3/4 ozs.) or 2 cans (7-1/2 oz. salmon, drained and flaked |
| 1 lb. | Lasagne noodles, cooked |
| 2 | jars (26 ozs. each) 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. | grated cheese: mozzarella, provolone, cheddar or any combination |
| | olive oil |
| | salt and pepper, to taste |
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| Preheat oven to 350 degrees. 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. 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. 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. 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. Makes 6 to 8 servings. |
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| (ID: 79941) Mirror: rec.food.recipes: Wed, Dec 11, 2002 |