Salmon Lasagna With Roasted Red Pepper Sauce

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 12 ounces salmon (fresh or frozen cooked and broken up) or 1 (14 3/4 ounce) can salmon (drained and crumbled)
• 2 large red bell peppers
• 1/3 cup pesto sauce
• 9 lasagna noodles, dried
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 egg, beaten
• 1 cup ricotta cheese
• 8 ounces cream cheese, softened

Recipe

• 1 for roasted red peppers: cut the red peppers in half, remove the seeds, stem and membranes.
• 2 place cut size down on a foil-lined baking sheet.
• 3 bake in preheated 425 degree oven for 20 to 25 minutes.
• 4 remove from baking sheet.
• 5 place (when still hot) red peppers into paper bag and seal tightly.
• 6 let peppers steam in bag for 30 minutes.
• 7 remove skins from pepper and cut peppers into strips.
• 8 leave oven on but turn down to 375 degrees.
• 9 cook dried lasagna noodles according to package direction.
• 10 drain and rinse with cold water.
• 11 drain again.
• 12 for the roasted red pepper sauce: process or blend red peppers till nearly smooth.
• 13 add sour cream, flour, salt& pepper.
• 14 process or blend till combined and set aside.
• 15 for cheese& pesto sauce: in medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
• 16 to assemble lasagna: lightly grease a 2 quart rectangular dish (i found that an 11 x 7 dish worked great too).
• 17 place 3 cooked lasagna noodles in bottom of baking dish.
• 18 spread 1/3 of cheese/pesto mixture over noodles.
• 19 repeat layers twice.
• 20 spread roasted red pepper sauce over top layer.
• 21 bake, uncovered at 375 degrees for 30 to 35 minutes.
• 22 let stand at least 10 minutes before cutting and serving.