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

    Average Rating:

    2 Total Reviews

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    • on February 04, 2009

      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.

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    • on October 05, 2008

      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).

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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
    Total Fat 9.0 g
    Saturated Fat 2.1 g
    Cholesterol 82.8 mg
    Sodium 313.4 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 2.1 g
    Sugars 7.8 g
    Protein 44.9 g

    The following items or measurements are not included:

    vegetable bouillon granules

    no-boil lasagna noodles


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