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SALMON RIVER LASAGNA

 

Outdoor Dutch Oven Cookbook
by Sheila Mills
This is an easy salmon recipe from my sister, Marcia Colliat. It adapts very well to a Dutch oven.
Yield: 8 servings



Ingredients

• 1 can (7½ ounces) salmon, drained ,
• 1 cup ricotta cheese
• 6 ounces Parmesan cheese, grated (1½ cups, divided)
• 4 ounces cream cheese
• 1 egg
• 1 pound fresh sfoglia pasta sheets, uncooked (or 6 cooked and drained lasagna noodles)
• 6 ounces mozzarella cheese, grated (1½ cups)
• 1 cup spaghetti sauce (your favorite)
• 1/2 package (5 ounces) frozen spinach, thawed and drained


Directions
Remove any skin and bones from the salmon and flake.

Mix ricotta cheese, 1/2 cup of the Parmesan, cream cheese, and egg.

If using sfoglia, slice the sheets of pasta lengthwise into thirds. Line the bottom of a 12" Dutch oven or 9" X 12" baking dish with a layer of pasta. Top with half of the cheese mixture, half of the salmon, 1/2 cup of the mozzarella cheese, half of the spaghetti sauce, and half of the spinach. Place another layer of pasta over the top, and repeat other layers.

Bake in Dutch oven for 20 to 30 minutes, or in 350°F conventional oven for 35 to 45 minutes.

Sprinkle with remaining 1/2 cup mozzarella and 1 cup Parmesan. Bake 5 more minutes. Let stand for a few minutes before slicing.
 

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