| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 15 | oz | Ricotta cheese |
| 1 1/2 | c | Grated Jarsberg cheese |
| 1 | pk | (10 oz.) frozen; chopped spinach (thawed) and squeezed dry |
| 1 1/4 | c | Milk; divided |
| 1 | Egg | |
| 1/4 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 1 | tb | Butter or margarine |
| 2 | Cloves minced garlic | |
| 2 | tb | All-purpose flour |
| 1 | cn | (7 1/2 oz.) salmon; drained, skin and bones removed |
| 1/4 | c | Chopped fresh dill |
| One lemon ; juice of | ||
| 8 | oz | Lasagna noodles; cooked |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Notes: By Tillie Labosky, Lansford. The Times News, PA Preheat oven to 350. Combine ricotta, Jarsberg, spinach, 1/4 cup milk, egg, salt and nutmeg. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juice. In 2 qt. baking dish layer 1/3 ricotta mixture and 1/3 salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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