Recipe - Salmon Lasagna

15 ounce Ricotta cheese
1 One half cup Grated Jarsberg cheese
1 pack (10 oz.) frozen; chopped
spinach (thawed) and
squeezed dry
1 One fourth cup Milk; divided
1 Egg
One fourth teaspoon Salt
1/8 teaspoon Nutmeg
1 tablespoon Butter or margarine
2 Cloves minced garlic
2 tablespoon Allpurpose flour
1 cn (7 One half oz.) salmon; drained,
skin and bones removed
One fourth cup Chopped fresh dill
One lemon ; juice of
8 ounce Lasagna noodles; cooked
One fourth cup Grated Parmesan cheese

Notes: By Tillie Labosky, Lansford. The Times News, PA

Preheat oven to 350. Combine ricotta, Jarsberg, spinach, One fourth 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.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998