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Both salmon and broccoli are such healthy foods and this sounds like a wonderful spin on a lasagna that uses both of them. Also, the use of fat free milk and lower fat cheese can help reduce the fat found in traditionally Italian lasagna. I found this recipe in the Rosemary Conley recipe book 'Eat Yourself Slim' and the recipe says it is suitable for home freezing.
- 8 ounces broccoli, trimmed
- 4 (6 ounce) salmon fillets
- 1 pint nonfat milk
- 2 teaspoons Dijon mustard
- 2 teaspoons vegetable bouillon granules
- 2 tablespoons cornflour
- 4 ounces brown button mushrooms, sliced
- 2 ounces low-fat cheddar cheese, grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 8 ounces no-boil lasagna noodles
- Preheat the oven to 375°F.
- Cook the broccoli in boiling salted water, drain and set aside.
- Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
- Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
- Reheat the milk, adding the mustard and stock granules to the saucepan.
- Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
- Add the mushrooms and cheese and mix well.
- Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
- Stir in the herbs.
- Place a thin layer of sauce in the bottom of an oven proof dish.
- Cover with sheets of lasagna without overlapping.
- Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
- Bake in the oven for 30 to 35 minutes until bubbling hot.
Ya know what this is? It is tuna (salmon) noodle casserole all dolled up in a sequin dress for a night on the town. Yum!! I did take a few convenience shortcuts, like using a can of sliced mushrooms and three 6-oz cans of boneless/skinless salmon. I also used pre-boil noodles because I had some to get rid of. This is really a tasty creation...I had plenty of sauce, and the generous dollop of garlic I added made it that much better. I used cheddar, but I think you could use any cheese in this with success. I might want to add cheese on top next time...yes, there will be a next time. Thanks so much for posting. BTW, I agree this easily serves 6. Made for Bargain Basement.
First of all, I will try this receipe again! I used what I had available, so not as written (subbed soymilk for nonfat milk, diced regular mushrooms instead of brown button, and 4 oz shredded mozzarella instead of 2 oz cheddar). The recipe didn't make enough sauce to cover the layers which resulted in the lasagna noodles not getting wet enough to cook all the way. As I made it, it was kind of bland, may have been a lot better with the cheddar instead. I'll make it again, but double the sauce recipe. As an additional note, I got 6 servings out if instead of 4 (made it in a 13"x9" pan which it filled to the top).