You'll Need:

15 oz Ricotta cheese
1 1/2 cup grated Jarsberg cheese
10 oz. frozen, chopped spinach (thawed) and squeezed dry
1 1/4 cup milk, divided
1 egg
1/4 tsp salt
1/8 tsp nutmeg
1 tbsp butter or margarine
2 cloves minced garlic
2 tbsp all-purpose flour
1 can (7 1/2 oz.) salmon, drained, skin and bones removed
1/4 cup chopped fresh dill
Juice of lemon
8 oz lasagna noodles, cooked
1/4 cup grated Parmesan cheese

Procedure:

Preheat oven to 350. Combine ricotta, Jarsberg, spinach, 1/4 cup milk, egg, salt and nutmeg. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juice. In 2 qt. baking dish layer 1/3 ricotta mixture and 1/3 salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes.

Category: Pasta