Best Lasagna With Fresh Salmon And Mascarpone Recipes

LASAGNA WITH FRESH SALMON AND MASCARPONE

Steps:

• Preheat oven to 200°C.
• Heat a large fry pan with a lid and add the oil and then add in all the vegetables and cook for a couple of minutes and then push the vegetables to the side of the pan and lightly fry the salmon a a couple of minutes and then pour in the stock and cover the pan with a lid and bring the pan to a light simmer and cook for 3 to 4 minutes or until the salmon is just cooked through.
• Remove the salmon onto a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed, smash the vegetables with a fork until finely diced.
• Break up all the salmon flesh and mix with the vegetables.
• Whisk the mascarpone cheese with the egg yolks, the egg and season well with salt and pepper and then add the lemon zest and parmesan - this should make a slightly thick paste.
• Before you start layering the lasagna, put one spoon of the fish stock or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this, into the bottom of the dish to make the lasagna moist.
• Layer the lasagna sheets (you may need to break these to fit the dish) with the vegetables, salmon and mascarpone mix and keep on doing this till all the mixture in used, put some vegetable of fish liquid over the top.
• This lasagna should not be too high, just 3 layers, it should be an elegant not a bulky dish.
• Sprinkle extra parmesan cheese on the top.
• Place dish in the oven and bake lasagna to warm through about 12 to 15 minutes.

SALMON LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

SPINACH AND SALMON LASAGNA

Steps:

• Preheat the oven to 410 degrees F (210 degrees C).
• Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
• Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
• Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
• Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

PASTA WITH SALMON AND MASCARPONE

Steps:

• Cook the pasta in boiled water until done.
• Chop the salmon in big pieces.
• Heat the olive oil and lightly cook the salmon for 2 minutes. Turn the heat to low and add the mascarpone cheese. When mascarpone is melted add the dill.Mix well.
• Drain the pasta and add them into the sauce. Mix well.
• Serve immediately and add the pepper on top!

CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE

Steps:

• In 3-quart saucepan, heat oil over medium heat until hot. Add carrots, celery and onion. Cook about 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds or until fragrant. Add mushrooms and cook about 5 minutes or until they have given up most of their juices.
• Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
• Increase heat to medium-high and stir in wine. Cook about 5 minutes, stirring occasionally, until wine nearly evaporates. Add 1 cup milk and cook about 15 minutes, stirring constantly, until no liquid remains. Reduce heat to low. Stir in tomatoes, tomato paste, vinegar, basil, black pepper and pepper flakes. Heat to simmer, then simmer 15 minutes.
• Stir in mascarpone and remove sauce from heat. Taste and adjust seasoning if necessary. (Mixture should be saucy in order to hydrate the noodles during baking.)
• In 2-quart saucepan, melt butter over medium heat. Stir in flour. Cook about 3 minutes, stirring constantly, until smooth and bubbly and making sure mixture does not brown. Remove from heat.
• Gradually beat in milk with wire whisk. Heat to boiling, stirring constantly (especially the corners), and boil 3 minutes or until thickened. (Not cooking the whole time will leave your sauce tasting floury.) Remove from heat and stir in salt, white pepper and nutmeg. Taste and adjust seasoning if necessary. (Do not add too much salt because you will be adding salty cheese.)
• Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In medium bowl, mix mozzarella and Parmesan; set aside.
• Spread about 1 1/4 cups of the meat sauce evenly over bottom of baking dish (it may not completely cover the bottom); top with 3 noodles. Top noodles with 1/2 cup of the white sauce, spreading it as best as you can. Sprinkle with 1 cup of the cheese mixture. Top cheese with 1 1/4 cups of the meat sauce. Place 3 noodles on top of meat sauce. Repeat the following layers twice: 1/2 cup white sauce, 1 cup cheese mixture, 1 1/4 cups meat sauce, 3 noodles. Spread remaining white sauce over noodles and sprinkle with remaining 2 cups cheese. You will be at the top of baking dish.
• Tear off piece of foil large enough to amply cover top of baking dish. Spray one side of foil with cooking spray. Cover lasagna with foil, sprayed side down. (Lasagna can be refrigerated up to 12 hours at this point.)
• Bake 30 minutes (if lasagna was refrigerated, bake 40 minutes). Carefully remove foil and bake 20 minutes longer or until top is lightly brown in spots and edges are hot and bubbly.