| 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
A Message from our Provider:
“God cares”