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Salmon Lasagna Wheel

Serves 10 at 2 wheels per person

Metric
Imperial
Ingredients
60 ml
4 tbsp
Butter
900 ml
4 cups
Onion, chopped
2 2
Eggs, beaten
400 ml 1 3/4 cup
Ricotta cheese
60 ml 4 tbsp 
Lemon juice
75 ml 5 tbsp
Fresh herbs, chopped (basil, parsley)
900 ml
4 cups
Fresh bread crumbs
2 pkg 2 pkg Frozen spinach (10 oz), thawed and drained
2 cans
2 cans Ocean's Sockeye Salmon (213 g), drained
1kg
2.2 lbs
Lasagne noodles, cooked and drained
1L 4 cups Fresh pack tomato sauce
250 ml
1 cup
Parmesan cheese (optional)

Chef's Tips

Asiago or mozzarella cheese make a pleasant variation from Parmesan.
Excellent pre-portioned for individual servings and reheated in the microwave.

Directions

  1. Melt butter in a saucepan. Add onions and sauté gently, 3 minutes. Remove from heat and cool.
  2. In a bowl, mix egg, ricotta cheese and lemon juice. Add the fresh herbs, bread crumbs, spinach, cooked onions and Sockeye salmon. Mix thoroughly.
  3. Lay lasagne noodles flat out. Spread 90 ml (1/3 cup) of filling on each noodle, leaving 1 inch clear at top. Beginning at bottom, roll up and place in baking dish.
  4. Cover with tomato sauce and bake at 350°F (180°C) for 20-30 minutes or until heated through.

Sprinkle with Parmesan if desired.

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