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 8x12 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.