Celia's salmon lasagna

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.