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Fish | |
| �1 1/2 lb salmon Or mix of salmon, shrimp/lobster, scallops �8 oz fresh spinach, preferably (or thawed and well drained) �Small leek sliced to fine rings �4 white cap mushrooms, finely sliced �1 14oz mozzarella cubed/shredded (will be pureed) *2 oz shredded for top layer �1lb mascarpone you can use ricotta for a lighter version �box fresh lasagna sheets, they are great as they don�t require pre-cooking (about 12 sheets) �1 cup of milk �3 Tbsp fresh tarragon �8 cloves of garlic, finely chopped �Salt & Pepper to taste �12�8 in deep pan | |
| * Pre-heat oven to 325F/160C/3G. Lather the fish with a tablespoon of olive oil and the garlic. Bake in the oven for 15 minutes. It should be slightly under done. * Skin the salmon and flake, if using shrimp or large scallops, cut to bite size pieces * Sautee the leeks for 1 minutes and add the mushrooms, cook another 1-2 minutes, remove from heat and strain * add all the cheese, tarragon and milk in a deep bowl and puree with a hand blender. * lightly oil the baking pan and spread few Tbsps of the cheese mixture on the bottom. * add the lasagna sheets, making sure they overlap a bit, 3-4 sheets a layer *cover the layer with a few Tbsps of the cheese sauce *layer 1/2 the fish *layer 1/2 of the mushrooms/leeks *layer 1/2 the spinach *repeat lasagna layering *cover with 1/2 cup of the chees sauce, repeat fish, mushrooms/leeks, spinach and lasagna * cover with remaining cheese sauce and shredded mozzarella * Bake for about 45 minutes at 325 | |
| you can double and freeze 1, can be served cold. | |
Good | |
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