Celia's salmon lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 339.0
- Total Fat: 16.7 g
- Cholesterol: 63.7 mg
- Sodium: 446.7 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.9 g
- Protein: 26.7 g
View full nutritional breakdown of Celia's salmon lasagna calories by ingredient
Number of Servings: 12
Ingredients
-
9 lasagna lasagna noodles
6 tomatoes
1 onion
1 1/2 pounds fresh salmon
1/2 pound fresh mozzarella
1 close garlic
1/4 C olive oil
1 T tomato paste
1/3 C grated Romano cheese
1/3 C grated Provolone cheese
1/3 C grated Mozzarella cheese
1 1/5 t seasoned salt
Directions
At least by the night before, grate 1 clove garlic and add to 1/4 C olive oil, refrigerate covered over night or longer. When ready to use, save out 1 T of oil.
Boil lasagna noodles about 8 minutes. Meanwhile, saute chopped onion and 4 chopped tomatoes in garlic olive oil. Add seasoned salt, tomato paste, and a little hot water to make a cause consistency. Put 3 noddles in bottom of square baking pan. Layer on 1/2 sauce. Slice 1 pound fresh mozzarella onto sauce. Cross-layer 3 lasagna noddles. Layer thin slices of fresh salmon. Cover with remainder of sauce. Cross-layer final 3 lasagna noodles. Slice 2 tomatoes and cover noodles with tomato slices. Drizzle remaining garlic olive oil over tomatoes. Sprinkle 1/3 C each grated mozzarella, romano, and provolone cheeses over top of whole. Bake 1 hour at 350 degrees Fahrenheit.
Number of Servings: 12
Recipe submitted by SparkPeople user JAVADIC.
Boil lasagna noodles about 8 minutes. Meanwhile, saute chopped onion and 4 chopped tomatoes in garlic olive oil. Add seasoned salt, tomato paste, and a little hot water to make a cause consistency. Put 3 noddles in bottom of square baking pan. Layer on 1/2 sauce. Slice 1 pound fresh mozzarella onto sauce. Cross-layer 3 lasagna noddles. Layer thin slices of fresh salmon. Cover with remainder of sauce. Cross-layer final 3 lasagna noodles. Slice 2 tomatoes and cover noodles with tomato slices. Drizzle remaining garlic olive oil over tomatoes. Sprinkle 1/3 C each grated mozzarella, romano, and provolone cheeses over top of whole. Bake 1 hour at 350 degrees Fahrenheit.
Number of Servings: 12
Recipe submitted by SparkPeople user JAVADIC.