alaska salmon and grilled vegetable lasagne
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-14-3/4 oz.  can alaska salmon -- drained and flaked
1 lb.  lasagne noodles -- cooked
2   26 ounce jars marinara sauce
1/2 tsp  garlic -- minced
2 tsp  fennel seed -- slightly crushed
2 Tbsp  fresh basil -- chopped
1   eggplant -- sliced lengthwise
1   zucchini -- sliced
1   red bell pepper -- sliced
1/2   red onion -- sliced
1 lb.  mozzarella, provolone, cheddar cheese or
  combination -- grated
  olive oil
  salt and pepper -- to taste
 
preheat oven to 350 f. add marinara sauce, garlic and fennel seed to a 
sauce pot; bring to a boil. reduce to a simmer, add basil and cook for 10 
minutes; hold warm. 
 
heat a grill. lightly brush both sides of the chopped vegetables with 
olive oil and season lightly with salt and pepper. place on grill and 
cook to tender (time will vary depending on the type of vegetable, size 
of slices and temperature of grill). remove from grill and chop into 
medium dice. place in a bowl and mix together. taste, adding salt and 
pepper as needed. 
 
spread a light layer of marinara sauce mixture into the bottom of an oven 
proof casserole dish. lay out a base of the cooked noodles, overlapping 
them slightly. cover the noodles with a layer of 1/2 the grilled 
vegetable mix, spreading evenly over the noodles. top the vegetables with 
1/2 of the salmon, and 1/3 of the cheese. add 1/3 of the remaining sauce. 
add the next layer of noodles, and repeat the layering instructions 
above. add a final layer of noodles, topped with the remaining 1/3 of 
sauce, followed by the remaining 1/3 of cheese. carefully press 
everything down. cover with plastic wrap, then foil. at this point, the 
lasagne can be placed in either the refrigerator or freezer for later 
use. 
 
place the lasagne in the oven and cook 45 to 60 minutes, until the cheese 
is melted and the lasagne is completely heated through. remove from oven, 
let stand 10 to 15 minutes. 
 
frozen lasagne should be cooked at 325 f for 60 to 90 minutes. 
 
makes 6-8 servings. 
 
source: 
"alaska seafood marketing institute" 
s(internet address): 
"http://www.state.ak.us/local/akpages/commerce/asmihp.htm" 
 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving: 791 calories (kcal); 7g total fat; (7% calories from fat); 
36g protein; 144g carbohydrate; 31mg cholesterol; 332mg sodium 
food exchanges: 9 grain(starch); 1 1/2 lean meat; 1 vegetable; 0 fruit; 0 
fat; 0 other carbohydrates 
 
 
 
 
 
 
* exported from mastercook * 
 
 
(ID: 75149) Mirror: rec.food.recipes: Sun, Jan 2, 2005


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