Salmon and Leek Lasagna Recipe

Ingredients

• 1 pound lasagna noodles
• 2 cups cooked salmon, flaked
• 2 cups chopped leeks
• 4 cloves minced garlic
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups grated mozzarella cheese
• 2 cups heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cook the lasagna noodles according to the package directions. Drain and set aside.
3. In a large pan, heat the olive oil over medium heat and sauté the leeks and garlic until they are softened.
4. Add the cooked salmon to the pan and stir until heated through. Season with salt and pepper to taste.
5. In a separate bowl, mix together the ricotta cheese, grated Parmesan cheese, and 1 cup of the grated mozzarella cheese.
6. To assemble the lasagna, spread some of the heavy cream on the bottom of a 9×13 inch baking dish.
7. Add a layer of lasagna noodles, followed by a layer of the salmon and leek mixture, and a layer of the cheese mixture.
8. Repeat the layers until all of the ingredients are used up, ending with a layer of cheese mixture on top.
9. Sprinkle the remaining cup of grated mozzarella cheese on top of the lasagna.
10. Bake for 35-40 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
11. Let cool for a few minutes before slicing and serving.

Verdict

This salmon and leek lasagna is a delicious twist on traditional lasagna. The salmon adds a nice flavor and texture, while the leeks bring a bit of sweetness. The combination of cheeses makes for a creamy and rich sauce. This lasagna is perfect for a cozy dinner at home or for entertaining guests.

Serving Suggestions

Serve with a simple side salad and a glass of white wine for a complete meal. Leftovers can be stored in the refrigerator for up to three days.