Ingredient: dry lasagna noodles, cooked

Salmon Lasagna

Lasagna is not a quickie weekday meal but as we (lasagna lovers) all know, it’s definitely worth the effort. There’s several elements involved: making the filling, the sauce, layering everything and cooking it all together.

Canned salmon is a nutritious option to have in your pantry staples. Being very versatile it can be paired with plenty of different ingredients to transform it into a variety of healthy meals. Whether you use red or pink is a personal choice but opt for responsibly sourced wild as opposed to farmed in any case.

I have given ‘meaty’ lasagna a seafood twist that’s just as delicious if you enjoy salmon.

Print Recipe
 Salmon Lasagna
Votes: 2
Rating: 5
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Rate this recipe!
Course Lunch, Main Dish
Cuisine American, Italian
Keyword salmon lasagna
Servings
Ingredients
Bechamel Sauce
Mushroom & Leek Filling
Other Ingredients
Course Lunch, Main Dish
Cuisine American, Italian
Keyword salmon lasagna
Servings
Ingredients
Bechamel Sauce
Mushroom & Leek Filling
Other Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Mushroom & Leek Filling
  1. In a saucepan, heat butter & saute mushrooms, leeks & garlic for 5-10 minutes, stirring over low heat until softened & moisture has evaporated. Add the salt.
Bechamel Sauce
  1. Melt butter in a large saucepan until it is foaming. Whisk in the flour to make the roux & cook for 2 minutes. Slowly add milk, whisking constantly until it is incorporated into the sauce. Bring the sauce to a low simmer & cook for 3-4 minutes or until thickened. Whisk in mustard, dill, lemon zest & (40 gm) grated Parmesan. Season with salt & pepper.
Assembly
  1. Preheat oven to 350 F.
  2. Evenly spread a small amount of sauce to the bottom of a 13 x 9-inch baking pan. Place a layer of 3 cooked lasagna noodles over the sauce then cover with a bit more sauce.
  3. Spread the salmon over the sauce & top with half of the shredded mozzarella. Top that with a bit more sauce & the next layer of 3 lasagna noodles. Spread the mushroom/leek filling on top then add the remaining shredded mozzarella.
  4. Top with a final layer of 3 lasagna noodles & cover with the remaining bechamel sauce. Sprinkle with Parmesan/cheddar combo.
  5. Bake for 25 minutes. Remove from oven & allow to cool for 10 minutes before slicing to serve.

Hunter’s Chicken Lasagna

Hunter’s chicken is a dish consisting of a chicken fillet wrapped in bacon, smothered in barbecue sauce then topped with cheddar cheese. This particular ‘style’ of chicken was originally adapted from a classic British pub food favorite.

Before I could give it a try, I saw a video of someone making lasagna by tucking these same ingredients into small folded ‘pockets’ of pasta instead of layering everything in a large pan. It seems there is always something unique about having your own individual serving as opposed to a chunk of the whole.

Lasagna is simple to eat but intricate in its appeal. Satisfying on three accounts …. pasta, gooey cheese and a savory sauce. In many ways, lasagna is the result of the interaction of cultures across generations …. an organized combination of different ideas and flavors.

No matter how you slice it, making lasagna is a big production. These lasagna pockets take a bit of work to make, but they are totally worth it!

Print Recipe
 Hunter's Chicken Lasagna
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword Hunter's chicken lasagna
Servings
Ingredients
Chicken Filling
Béchamel Sauce
Pasta
Course Main Dish
Cuisine European
Keyword Hunter's chicken lasagna
Servings
Ingredients
Chicken Filling
Béchamel Sauce
Pasta
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
Chicken
  1. Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
  2. Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
Pasta & Sauce
  1. Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
  2. In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
Assembly & Baking
  1. Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
  2. Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
  3. Fold the ends of the two noodles over the filling to create a lasagna 'pocket'. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
  4. Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
  5. Bake for about 15 minutes or until cheese is bubbly.