Wednesday, July 6, 2011

Salmon Lasagna

Jill and I were on Weight Watchers earlier this year. I found a heart healthy Weight Watchers recipe for Salmon Lasagna. When I tell people about it, an eyebrow or two is usually raise, but believe me it is delicious.

Since going off the strict diet, I've changed the recipe. It isn't quite as heart healthy or low-cal, but it is even more delicious.

Here's the recipe for those of you who have raised an eyebrow or said, "What gives?" Don't judge it until you've tired it.

Salmon Spinach Lasagna

1 oz white wine
5 oz Whole wheat lasagna noodles
3 cup(s) spinach
1 tsp table salt
1/4 tsp black pepper
Cajan spices
1 pound cooked farmed Atlantic salmon fillet
2 Tbsp olive oil
1/4 cup onion
6 tsp garlic clove(
15 oz. ricotta
1 1/2 cup shredded fat-free mozzarella cheese
6 leaves basil
1/4 cup Kraft Mexican Style Shredded Taco Cheese
2 medium tomatoes sliced
1 Tbsp parsley
1 Tbsp chives
1 oz Parmesan cheese


Coat salmon medalians with Cajan spices.

In a sauce pan on high heat use 1/2 the oil and add the salmon. Reduce to medium and fry for 2 min on one side. Flip and do other side. Remove salmon and let it rest on a plate.

Return the pan to the stove. Allow to heat for 1 min. Deglaze with wine. After wine has cooked off, add the remaining oil and heat. Add onions and garlic and Cook till translucent, about 7-8 min.

Spray bottom of 10x10 casserole dish.

Add Noodles, 1/2 onions, 1/3 salmon, spinach, 1/2 ricotta, and 1/2 mozzarella.

Next noodles, 1/3 salmon, basil, Mexican cheese.

Next noodles, rest of onions, rest of salmon, rest of spinach, rest of ricotta, and mozzarella.

Next noodles, tomatoes, 2 Tbsp mozzarella, parsley, and chives.

Bake for 30 min @ 375. Let rest 10 min before serving.

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