This lasagna doesn't call for much cheese, so it doesn't hold together as well as some. So cut and serve it carefully! Try making it with fresh herbs - use twice as much as the dry herbs called for. Or play around with other herbs - thyme, marjoram, etc.

Ingredients: (approximate amounts)

9 lasagna noodles
About 450gm (1 lb) wild salmon (spring is good)
2 cups broccoli flowerettes or
200gm (about 7 oz) spinach
3 Tbsp butter
3 Tbsp flour
1 3/4 cups milk (soy or rice are fine)
salt and pepper
2 tsp dillweed
1/2 tsp sweet basil
1 cup grated havarti cheese
2 Tbsp grated parmesan


Preheat oven to 350° F. Bring a large pot of water to a boil. Cook lasagna noodles according to package directions. When they're mostly cooked but still a little underdone, drain and pour cold water over them, drain again and cover with cold water again. Set aside.

Meanwhile, broil salmon 6 inches away from the heat for 10 - 13 minutes or until done. Flake the salmon. Steam broccoli until just beginning to get tender, 4 - 5 minutes.

Melt butter in a saucepan. Add flour and stir, letting simmer for 30 seconds or so. Add milk and mix well, simmering until thickened slightly, about 4 minutes. Season with herbs and salt and pepper.

To Assemble:
Pour a very small amount of sauce into the bottom of a 9" x 13" pan. Place 3 lasagna noodles across bottom. Layer all broccoli or spinach, then sprinkle a third of the havarti, then pour a third of the remaining sauce. Follow with another layer of lasagna noodles, the salmon, and another third of the havarti and sauce. Finish with the last three lasagna noodles, the remainder of the sauce, then the havarti and parmesan cheese. Bake for about 35 minutes, or until cheese is browning and lasagna is getting nice and bubbly.

Serves 4-5

All recipes © Katie Kelly
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