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    You are in: Home / Recipes / Salmon and Broccoli Lasagna Recipe
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    Salmon and Broccoli Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Sarah_Jayne's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°F.
    2. 2
      Cook the broccoli in boiling salted water, drain and set aside.
    3. 3
      Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
    4. 4
      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.
    5. 5
      Reheat the milk, adding the mustard and stock granules to the saucepan.
    6. 6
      Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
    7. 7
      Add the mushrooms and cheese and mix well.
    8. 8
      Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
    9. 9
      Stir in the herbs.
    10. 10
      Place a thin layer of sauce in the bottom of an oven proof dish.
    11. 11
      Cover with sheets of lasagna without overlapping.
    12. 12
      Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
    13. 13
      Bake in the oven for 30 to 35 minutes until bubbling hot.

    Ratings & Reviews:

    • on February 04, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2008

      35

      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).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salmon and Broccoli Lasagna

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.4
     
    Calories from Fat 81
    25%
    Total Fat 9.0 g
    13%
    Saturated Fat 2.1 g
    10%
    Cholesterol 82.8 mg
    27%
    Sodium 313.4 mg
    13%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 7.8 g
    31%
    Protein 44.9 g
    89%

    The following items or measurements are not included:

    vegetable bouillon granules

    no-boil lasagna noodles

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