Best Salmon Lasagna With Roasted Red Pepper Sauce Recipes

SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE

Steps:

• For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
• Place cut size down on a foil-lined baking sheet.
• Bake in preheated 425 degree oven for 20 to 25 minutes.
• Remove from baking sheet.
• Place (when still hot) red peppers into paper bag and seal tightly.
• Let peppers steam in bag for 30 minutes.
• Remove skins from pepper and cut peppers into strips.
• Leave oven on but turn down to 375 degrees.
• Cook dried lasagna noodles according to package direction.
• Drain and rinse with cold water.
• Drain again.
• For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
• Add sour cream, flour, salt& pepper.
• Process or blend till combined and set aside.
• For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
• To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
• Place 3 cooked lasagna noodles in bottom of baking dish.
• Spread 1/3 of cheese/pesto mixture over noodles.
• Repeat layers twice.
• Spread roasted red pepper sauce over top layer.
• Bake, uncovered at 375 degrees for 30 to 35 minutes.
• Let stand at least 10 minutes before cutting and serving.

ROASTED RED PEPPER LASAGNA

Steps:

• Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

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.

ROASTED RED PEPPER LASAGNA

Steps:

• To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
• Cook onion and garlic for about 3 minutes.
• Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
• Stir in tomatoes, peppers, paste and vinegar.
• Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
• In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
• Drain (reserving hot water) and rinse under cold water.
• Set aside.
• Stir spinach into hot water and cook for 1 minute.
• Drain and squeeze out liquid.
• Chop coarsely.
• To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
• Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
• Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
• Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
• To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
• Top with single layer of noodles, trimming to fit dish.
• Repeat layering (tomato sauce/noodles).
• Spread with 1/3 white sauce, and a single layer of noodles.
• Top with all of the spinach and the remaining Asiago cheese.
• Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
• Repeat layering (noodles/tomato sauce/noodles/white sauce).
• Cover with aluminum foil.
• Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
• Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
• Remove from oven and sprinkle with remaining Parmesan cheese.
• Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
• Let stand for 20 minutes before serving.

EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
• Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
• Spread 1 cup of sauce on bottom of baking pan.
• Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
• Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
• Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
• Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
• Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.

PASTA WITH RED SAUCE AND SALMON

Steps:

• Heat oil in large pan over medium heat.
• Add onion; cook 3 minutes.
• Add garlic; cook an additional 2 minutes.
• Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).
• Cook pasta while sauce is simmering.
• Add water if sauce becomes too thick.
• Add parsley and basil a couple of minutes before serving.