Description
Salmon and dill, spinach and nutmeg, white wine, creme fraiche, and gooey melted mozzarella cheese combine in a warm, creamy lasagna with a special fresh twist. Perfect with a big green salad and a crisp white wine for drinking.
Ingredients
- Salmon Fillet
- White Wine
- Fresh Dill
- Lemon
- Garlic Cloves
- Creme Fraiche
- Green Onions
- Pimientos
- Nutmeg
- Baby Spinach
- Lasagna Noodles
- Parmesan Cheese
- Mozzarella Cheese
Instructions
- Preheat oven to 350f
- Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill, and salt and pepper to taste
- Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish
- Set salmon aside, and allow to cool
- Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1 / 2 cup
- Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency
- Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste
- Refrigerate until ready to use
- Flake salmon into generous bite size pieces with a fork or fingers
- Refrigerate until ready to use
- Cook lasagna noodles according to package directions
- Lightly oil the bottom of a 9×13 baking dish
- Layer 1 / 3 each of pasta, spinach leaves, salmon, sauce, and cheeses
- Finish with cheeses on top
- Bake about 30 minutes, until hot and bubbly, and cheese is melted
- Allow lasagna to cool slightly and set up before slicing and serving
- Enjoy!