Instead of the traditional lasagna try salmon and cheese for a creamy, dairy dinner that will be a real hit. Bonus, you can use canned salmon, so you should have most of the ingredients in your pantry.
You can add more herbs or even thawed frozen spinach into the salmon mixture for more flavor and nutrition.
Salmon Lasagna
Servings
8 Servings
Ingredients
- ½ cup onion chopped
- 1 clove garlic minced
- 1 tablespoon extra virgin olive oil
- 1 10½ ounce can cream of celery soup (98% fat free is good)
- 2 6 ounce cans salmon, drained
- ½ cup low fat milk
- ½ teaspoon oregano
- Kosher salt
- Freshly cracked black pepper
- 1 8 ounce package lasagna noodles, cooked
- 8 ounces mozzarella cheese sliced or shredded
- ½ pound white American cheese slices
- ¼ cup Parmesan cheese
Instructions
- Preheat oven to 350℉.
- In a pan, sauté onion and garlic in evoo until soft. Remove from heat, stir in soup, salmon, milk and seasonings.
- In a 8×12 pan; layer ½ the noodles, ½ the mozzarella cheese, ½ the salmon mixture and ½ the Processed cheese. Repeat layers.
- Top with parmesan cheese. At this point you can sprinkle more oregano on top, if desired.
- Bake for 30 minutes at 350℉. Allow to stand 10 minutes before serving. Serves 8.
You can make your own creamy soup like this one – parsnip-and-celery-root-soup <https://www.joyofkosher.com/recipes/parsnip-and-celery-root-soup/> or any of them. Skip the Parmesan.
Substitute for canned soup ? ( not available near me )Substitute for Parmesan cheese?(expensive)