Salmon Lasagna with Roasted Red Pepper Sauce
Welcome to the delicious world of comfort food with a twist! This Salmon Lasagna with Roasted Red Pepper Sauce is a unique take on traditional lasagna, offering a creamy, flavorful, and nutritious meal that’s perfect for any occasion. The combination of tender salmon, savory pesto, and the rich, velvety roasted red pepper sauce makes this dish a standout. Whether you’re serving it for a family dinner or a special gathering, this recipe will surely impress. Let’s dive into the details and create a meal that’s as satisfying to make as it is to eat.
Ingredients
For the Roasted Red Pepper Sauce:
- 2 red bell peppers
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
For the Cheese and Pesto Mixture:
- 1 egg, beaten
- 1 cup ricotta cheese
- 8 ounces cream cheese, softened
- 1/3 cup pesto sauce
- 1 cup cooked salmon, flaked
For the Lasagna:
- 9 dried lasagna noodles
Instructions
1. Prepare the Roasted Red Peppers:
- Begin by cutting the red bell peppers in half and removing the seeds, stems, and membranes. 🌶️
- Place the pepper halves cut side down on a foil-lined baking sheet. Roast them in a preheated oven at 425°F (220°C) for 20 to 25 minutes, until the skins are charred and blistered. 🔥
- After roasting, transfer the peppers into a paper bag while they’re still hot, seal it tightly, and let them steam for 30 minutes. This step helps in loosening the skins. 📦
- Once the peppers are cool enough to handle, remove the skins and cut the peppers into strips. Set aside.
2. Cook the Lasagna Noodles:
- While the peppers are steaming, cook the lasagna noodles according to the package directions. 💧
- Drain the noodles and rinse them under cold water to stop the cooking process. Drain them again and set aside.
3. Make the Roasted Red Pepper Sauce:
- In a blender or food processor, process or blend the roasted red peppers until nearly smooth. 🔄
- Add the sour cream, flour, salt, and black pepper. Blend again until all the ingredients are well combined. Set the sauce aside.
4. Prepare the Cheese and Pesto Mixture:
- In a medium-sized bowl, mix together the beaten egg, ricotta cheese, softened cream cheese, pesto sauce, and flaked salmon. Stir until everything is well incorporated and creamy. 🥄
5. Assemble the Lasagna:
- Lightly grease a 2-quart rectangular baking dish (an 11 x 7-inch dish works great for this recipe). 🧈
- Place 3 cooked lasagna noodles in the bottom of the prepared dish.
- Spread 1/3 of the cheese and pesto mixture evenly over the noodles.
- Repeat the layering process twice more, ending with a final layer of noodles.
- Spread the roasted red pepper sauce generously over the top layer.
6. Bake the Lasagna:
- Bake the assembled lasagna in the preheated oven at 375°F (190°C) for 30 to 35 minutes, or until the top is golden and bubbly. 🕒
- Once baked, allow the lasagna to stand for at least 10 minutes before cutting and serving. This resting time helps the layers to set and makes serving easier. 🍽️
Nutrition Information (Per Serving):
- Calories: 351
- Fat Content: 19.5 g
- Saturated Fat Content: 11.2 g
- Cholesterol Content: 101.7 mg
- Sodium Content: 229.4 mg
- Carbohydrate Content: 24.7 g
- Fiber Content: 1.7 g
- Sugar Content: 2.4 g
- Protein Content: 19.2 g
This Salmon Lasagna with Roasted Red Pepper Sauce combines creamy cheese layers with a smoky and tangy sauce, all nestled between hearty lasagna noodles. Each bite is a delightful experience, blending rich flavors and textures that will make your taste buds dance with joy. Whether it’s a weeknight dinner or a special occasion, this dish is sure to become a new favorite at your table. Enjoy the cooking process and the delectable results! 🥳👩🍳👨🍳
