Alaska Salmon And Grilled Vegetable Lasagna Main Dish Recipes


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Alaska Salmon And Grilled Vegetable Lasagna

Ingredients:

  • 14-3/4 ounce Alaskan salmon drained and flaked
  • 1 pound lasagna noodles cooked
  • 52 ounces marinara sauce
  • 1/2 teaspoon garlic minced
  • 2 teaspoons fennel seed slightly crushed
  • 2 tablespoons fresh basil chopped
  • 1 eggplant sliced lengthwise
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1/2 red onion sliced
  • 1 pound mozzarella cheese grated
  • Olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper



  • Method:

  • Preheat oven to 350.
  • Add marinara sauce, garlic and fennel seed to a sauce pot then bring to a boil.
  • Reduce to a simmer then add basil and cook 10 minutes.
  • Heat a grill.
  • Lightly brush both sides of vegetables with olive oil and season with salt and pepper.
  • Place on grill and cook until tender then remove from grill and chop into medium dices.
  • Place in a bowl and mix together.
  • Spread a light layer of marinara sauce mixture into bottom of an oven proof casserole dish.
  • Lay out a base of cooked noodles overlapping them slightly.
  • Cover noodles with a layer of 1/2 the grilled vegetable mix spreading evenly over the noodles.
  • Top the vegetables with 1/2 of the salmon and 1/3 of the cheese then add 1/3 of remaining sauce.
  • Add the next layer of noodles and repeat the layering.
  • Add a final layer of noodles topped with the remaining sauce followed by remaining cheese.
  • Carefully press everything down then cover with plastic wrap then foil.
  • Place in oven and cook 50 minutes then remove from oven and let stand 15 minutes.





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