Salmon Lasagna With Roasted Red Pepper Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
  • Place cut size down on a foil-lined baking sheet.
  • Bake in preheated 425 degree oven for 20 to 25 minutes.
  • Remove from baking sheet.
  • Place (when still hot) red peppers into paper bag and seal tightly.
  • Let peppers steam in bag for 30 minutes.
  • Remove skins from pepper and cut peppers into strips.
  • Leave oven on but turn down to 375 degrees.
  • Cook dried lasagna noodles according to package direction.
  • Drain and rinse with cold water.
  • Drain again.
  • For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
  • Add sour cream, flour, salt& pepper.
  • Process or blend till combined and set aside.
  • For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
  • To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
  • Place 3 cooked lasagna noodles in bottom of baking dish.
  • Spread 1/3 of cheese/pesto mixture over noodles.
  • Repeat layers twice.
  • Spread roasted red pepper sauce over top layer.
  • Bake, uncovered at 375 degrees for 30 to 35 minutes.
  • Let stand at least 10 minutes before cutting and serving.
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