Salmon and Smoked Salmon Lasagna

Total time: 60 minutes
     Hard to imagine salmon in lasagne?  The creamy Béchamel sauce goes perfectly with the fish, and there's just enough tomato sauce to add the right 'lasagne' element.   This makes enough for 2 meals (or 4 persons).  Warning: this is decadent.... but delicious!

 Ingredients:

• 8oz salmon - a fillet is best, 230gr, 8.1oz
• 3 - 4 oz smoked salmon, 100gr, 3.5oz
• 9 - 12 sheets 'no-cook' lasagna noodles, 153gr, 5.4oz, 9 noodles
• 1 tbs olive oil, 13.5gr, .48oz
• 1 onion, 145gr, 5.1oz
• 2 cloves garlic, 8gr, .28oz
• 2 cups crushed tomatoes, 450gr, 15.8oz
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 cup red wine, 60gr, 2.1oz
• 3/4 cup sour cream, Greek or plain yogurt, 225gr, 7.9oz Greek yogurt
• 3 tbs butter, 42.6gr, 1.5oz
• 1/4 cup flour, 40gr, 1.4oz
• 2 1/2 cups milk - 20 oz, (625ml), 600gr, 21.2oz
• 1 1/4 cups shredded cheddar cheese, 150gr, 5.2oz
• 1/2 cup grated Parmesan, 50gr, 1.7oz

 Instructions:

• Put the salmon in a non-stick skillet just large enough to hold it.  Add water to just barely cover. Cover the pan, put on medium heat and poach until done - should take 10 - 15 minutes. 
• Finely chop onion and garlic.
• Roughly chop smoked salmon.
• Heat the oil in a medium saucepan over medium heat.  Add onions and garlic and sauté for 5 minutes or until tender. 
• Add smoked salmon and sauté briefly.
• Add crushed tomatoes, tomato sauce, herbs and red wine.  Cover, reduce heat and let simmer until needed.
• In another medium saucepan heat the butter over low heat.
• Add flour and stir with a whisk for 1 minute.
• Add a little (1/4 cup) of the milk and whisk to combine.
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.
• When all of the milk is in bring to a boil (should almost be there), whisking.  Then remove from heat.  Congratulations!  You have just made a béchamel sauce!
• Allow to cool for 5 minutes then stir in cheese.
• Remove salmon from poaching liquid, skin if necessary and break up into flakes.
• Remove tomato sauce from heat and add salmon and yogurt. 
• To assemble:  in an oblong baking dish, 8 x 10, (20 x 25cm) (or so) make the following layers
• 1/3 tomato/salmon sauce
• 3 - 4 noodles,  ( you may have to break one up to get good coverage)
• 1/3 cheese sauce
• 1/3 tomato/salmon sauce
• 3 - 4 noodles
• 1/3 cheese sauce
• 1/3 tomato/salmon sauce
• 3 - 4 noodles
• 1/3 cheese sauce
• Parmesan
• Cover and bake 400F (200C) for 30 minutes, or until noodles are done.  Test in center with a sharp knife. 
• Uncover and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

Note:  This serves 4.

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Nutrition Information               Recipe serves 4            Entire Recipe / per serving Calories:   3392 / 848 Total Carbohydrates:   232 / 58           Dietary Fiber:   17 / 4.5 Total Fat:   185 / 46          Saturated Fat:   86 / 21.5 Cholesterol:   686 / 171 Protein:   200 / 50 Calcium:   3276 / 819 Sodium:    4509 / 1127

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/