Art Print

Buy at


La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Salmon Lasagne with Roasted Pepper Sauce



Shop at CHEFS!

“Lasagna: the world's most perfect food.”
~ Garfield

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 [Flag Campaign icon]





Stonewall Kitchen, LLC 








Still Life with Basil in Mortar, Parmesan and Olive Oil
Still Life with Basil in Mortar, Parmesan and Olive Oil
Photographic Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Meisen, Michael
Buy at


La Belle Cuisine


Salmon Lasagne with
Roasted Pepper Sauce

Cooking at a Glance - Pasta

1994, Sunset Books, Inc., Weldon Owen,
 Reprinted by permission.


Makes 8 main-dish servings

 12 ounces skinless fresh or frozen salmon fillets or
two 6-1/8-ounce cans boneless, skinless salmon,
drained and broken up

2 large red sweet peppers
1/3 cup Pesto (recipe follows)
9 dried lasagne noodles
1/2 cup dairy sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 beaten egg
1 cup ricotta cheese
8 ounce package cream cheese, softened

 Thaw salmon, if frozen. Halve the red sweet peppers; remove stems,
seeds, and membranes. Place peppers, cut-sides down, on a foil-lined
baking sheet. Bake in a preheated 425-degree F oven for 20 to 25
minutes, or till skins are blistered and dark. Remove from baking
sheet. Immediately place in a paper bag. Close bag; let stand about
30 minutes to steam the peppers so skins peel away more easily.
(Or, place the bag in the freezer for 5-10 minutes.) Using a sharp
knife, remove the skin from the peppers, pulling it off in strips.
Discard skins. Reduce oven temperature to 375 degrees F.
Meanwhile, prepare pesto as directed. Set aside.
If using fresh or thawed frozen salmon fillets, in a large skillet bring
1 1/2 cups water to boiling.
Meanwhile, measure the thickness of the salmon fillets. Add salmon
to skillet. Return just to boiling and reduce heat. Cover and simmer for
4 to 6 minutes per 1/2 inch thickness. Drain, discarding cooking liquid.
Use a fork to break fish into bite-size pieces. Set aside.
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add the pasta. Reduce heat slightly.
Boil, uncovered, for 10-12 minutes, or till al
dente, stirring occasionally. (Or, cook according to package directions.)
Drain immediately. Rinse with cold water; drain again.
In a food processor bowl or blender container, process or blend the
roasted peppers till nearly smooth. Add sour cream, flour, salt, and
pepper. Process or blend till combined. Set aside.
In a medium mixing bowl combine egg, ricotta cheese, and cream
cheese. Stir in pesto and cooked or canned salmon.
To Assemble
: Lightly grease a 2 quart rectangular baking dish. Arrange
3 of the noodles in the bottom of the dish. Spread with one third (about
1 1/4 cups) of the cheese mixture. Repeat layers twice. Carefully spread
roasted red pepper mixture over the top layer.
To Serve
: Bake, uncovered, in a 375 degrees oven for 30-35 minutes,
or till heated through. Let stand for 10 minutes before serving.


1 1/2 cups firmly packed fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup pine nuts or slivered almonds
1 large clove garlic, sliced
1/8 teaspoon salt
1/4 cup olive oil

In a food processor bowl or blender container combine basil, Parmesan cheese, Romano cheese, pine nuts or almonds, garlic, and salt. Pour in olive oil or cooking oil. Cover and process or blend with several on/off turns till a purée forms, stopping the machine several times and cleaning the sides with
a rubber spatula. Store any remaining pesto in 1/4-cup portions, wrapped
and frozen for up to 1 year or refrigerated for up to 2 days. Before using,
bring to room temperature.

Featured Archive Recipes:
Classic Lasagne (Mario Pei)
Everybody Loves Lasagna
Lasagna, Seafood, Andrea's
Lasagne, Shrimp, Scallop and Cod
Lasagnetta, Saffron, with Lobster Sauce

Index - Pasta Recipe Archives
Index - Main Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 05, 2010.