Salmon Lasagna

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8 oz Lasagna noodles; cooked
1 1/2 c Jarsberg cheese; Grated
1/4 ts Salt
15 oz Ricotta cheese
1 Egg
Juice of 1 lemon
1 10-oz pk frozen; chopped
1 7 1/2-oz cn salmon; drained
2 Cloves garlic; minced
1 1/4 c Milk; divided
1 tb Butter or margarine
2 tb All-purpose flour
1/4 c fresh dill; Chopped
1/8 ts Nutmeg
1/4 c Grated Parmesan cheese

Original recipe makes 1



Notes: By Tillie Labosky, Lansford. The Times News, PA Preheat oven to 350. Combine ricotta, Jarsberg, spinach, 1/4 cup milk, egg, salt and nutmeg. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juice. In 2 qt. baking dish layer 1/3 ricotta mixture and 1/3 salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes. Posted to recipelu-digest by (Nadia I Canty) on Mar 6, 1998

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