Salmon, Shrimp & Dill Lasagna
Servings
6
Servings
6
Ingredients
Dill Bechamel Sauce
Lasagna Noodles/ Cheese
Filling
Instructions
Sauce
  1. In a saucepan over medium heat, melt butter. Add minced garlic & sauté for 1 minute until fragrant. Whisk in the flour & cook for 2 minutes. Gradually pour in warm milk & pesto, whisking constantly to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat. Stir in fresh dill & salt & pepper to taste. Set aside.
Lasagna Noodles/Filling
  1. Cook lasagna noodles in boiling, salted water according to the package directions. Drain & place singly on wire racks until ready to use. Shred cheeses. Blanche broccoli florets. Slice shrimp & cube salmon.
  2. In a saucepan, melt butter & sauté leeks & Swiss chard until softened. Remove from heat & cool for 5 minutes then add blanched broccoli, salmon cubes & sliced shrimp.
  3. Preheat oven to 375 F.
  4. Spread a thin layer (about 1/5th) of dill bechamel sauce over the bottom of a 9 x 13-inch baking dish. Place 3 lasagna noodles over sauce.
  5. Spoon about 1/3 of the filling mixture over the noodles. Pour another 1/5 of the sauce over filling then sprinkle with a 1/4 of grated Monterey Jack & Gouda cheeses. If you are using parmesan, sprinkle a bit on at this time as well.
  6. Repeat the layers (pasta, filling, sauce, cheese) two more times.
  7. Finish with a final layer of lasagna noodles coated generously with the remaining dill bechamel sauce & topped with the rest of the cheese.