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Wild Salmon and Grilled Vegetable Lasagne Print Email


1 pound leftover Alaska salmon - flaked
1 pound lasagna noodles - cooked
Two jars of Tony’s Marinara or Vodka sauce*
2 tsp fennel seed (optional)
2-3 tablespoons fresh basil, chopped
1 eggplant, sliced ½ inch thick lengthwise
1 zucchini, sliced ½ inch thick lengthwise
1 red bell pepper, cored and quartered
1/2 red onion, sliced ½ inch thick lengthwise
Olive oil, as needed
Salt and pepper -- to taste
1 pound Mozzarella or Scamorza, grated
¾ cup grated Parmigiano Reggiano cheese

Preheat oven to 350F. Preheat a medium high grill. Flake leftover salmon.

Bring marinara or vodka sauce to a simmer, add fennel seed (if using) and basil and cook for 10 minutes; hold warm.

Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to crisp / tender - remove from grill and cool. Chop into a medium dice and toss in a bowl - taste and adjust with salt and pepper.

Spread a thin layer of marinara on the bottom of an ovenproof casserole dish. Cover with a layer of cooked lasagne noodles. Cover noodles evenly with half of the grilled vegetables. Top vegetables with half of the salmon, then 1/3 of the mozzarella and 1/3 of the Parmigiano Reggiano. Add 1/3 of the remaining sauce and repeat for the second layer. Finish with a layer of pasta covered with the final 1/3 of the sauce and cheese.

Cover with foil and roast to 140° internal (about 45 minutes). Uncover, raise heat to 425° and finish roasting until browned and bubbling. Remove and rest for 10-15 minutes before serving.

Serves about 8 - adapted from Welcome To Alaska.com
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