Ingredients and Weight:
- Salmon fillet: 1 pound, skinless and boneless
- Lasagna noodles: 12 ounces
- Ricotta cheese: 15 ounces
- Parmesan cheese: 1/2 cup, grated
- Mozzarella cheese: 12 ounces, shredded
- Heavy cream: 1 cup
- Milk: 1 cup
- Dijon mustard: 2 tablespoons
- Fresh dill: 1/4 cup, chopped
- Fresh lemon juice: 2 tablespoons
- Salt and pepper: to taste
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season salmon fillet with salt and pepper. Heat olive oil in a skillet and cook salmon skin-side down for 5 minutes per side, or until cooked through. Flake salmon into small pieces.
- Cook lasagna noodles according to package directions.
- In a large bowl, combine ricotta cheese, Parmesan cheese, heavy cream, milk, Dijon mustard, dill, and lemon juice. Season with salt and pepper to taste.
- In a 9x13 inch baking dish, layer half of the lasagna noodles, half of the ricotta mixture, half of the salmon, and half of the mozzarella cheese. Repeat layers.
- Bake for 30-35 minutes, or until bubbly and golden brown.
Nutritional Information (per serving, 1/8 of recipe):
- Calories: 550
- Fat: 25g
- Protein: 35g
- Carbohydrates: 50g
Dish Characteristics:
- Creamy and cheesy lasagna with flaky salmon
- Rich and flavorful with a hint of dill and lemon
- Impressive and elegant presentation
User Comments:
- "This salmon lasagna is amazing! The flavors are so well-balanced and it's so creamy and delicious."
- "I'm not usually a big salmon fan, but this lasagna changed my mind. It's so flavorful and satisfying."
- "I made this for a dinner party and it was a huge hit. Everyone raved about how delicious it was."
Special Precautions and Tips:
- Use fresh, high-quality salmon for the best flavor.
- Don't overcook the salmon, or it will become dry and tough.
- If you can't find fresh dill, you can use 1 teaspoon of dried dill instead.
- Let the lasagna rest for a few minutes before cutting into it, to allow the flavors to meld.
