Salmon Lasagne Wheel
Serves 10 at 2 wheels per person
Ingredients
| 60 ml | butter | 4 tbsp. |
| 900 ml | onion, chopped | 4 cups |
| 2 | eggs, beaten | 2 |
| 400 ml | Ricotta cheese | 1 ¾ cups |
| 60 ml | lemon juice | 4 tbsp. |
| 75 ml | fresh herbs, chopped (basil, parsley) | 5 tbsp. |
| 900 ml | fresh bread crumbs | 4 cups |
| 2 pkgs | frozen spinach (10 oz), thawed and drained | 2 pkgs. |
| 2 cans | Ocean's Sockeye Salmon (213 g), drained | 2 cans |
| 1 kg | lasagne noodles, cooked and drained | 2.2 lbs. |
| 1 L | fresh pack tomato sauce | 4 cups |
| 250 ml | Parmesan cheese (optional) | 1 cup |
Chef's Tips
Asiago or mozzarella cheese make a pleasant variation from Parmesan.
Excellent pre-portioned for individual servings and reheated in the microwave.
Directions
| 1 | Melt butter in a saucepan. Add onions and sauté gently, 3 minutes. Remove from heat and cool. |
| 2 | In a bowl, mix egg, ricotta cheese and lemon juice. Add the fresh herbs, bread crumbs, spinach, cooked onions and Sockeye salmon. Mix thoroughly. |
| 3 | Lay lasagne noodles flat out. Spread 90 ml (1/3 cup) of filling on each noodle, leaving 1 inch clear at top. Beginning at bottom, roll up and place in baking dish. |
| 4 | Cover with tomato sauce and bake at 350°F (180°C) for 20-30 minutes or until heated through. |
| Sprinkle with Parmesan if desired. | |
