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 firstname.lastname@example.org (Nadia I Canty) on Mar 6, 1998
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|Serving Size: 1 Serving (1099g)|
|Recipe Makes: 1|
|Calories from Fat: 711 (37%)|
|Amt Per Serving||% DV|
|Total Fat 79g||105 %|
|Saturated Fat 35.2g||176 %|
|Monounsaturated Fat 24.8g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 657.8mg||202 %|
|Sodium 1232.7mg||43 %|
|Potassium 1956.2mg||51 %|
|Total Carbohydrate 168g||49 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 166.7g|
|Protein 131.9g||188 %|
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Calories per serving: 1922
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