Ingredients:
One bunch of Green Spinach leaves, washed and stems removed.
16 oz of Smoked Salmon
Alfredo Sauce (home made or a store bought jar)
Box of Lasagna Noddles
Capers
small amount of butter for pan.
Cooking Instructions.
1)Steam the spinach, don’t over steam it since
it is going to be cooked further while baking in the Lasagna
2)Make a batch of Alfredo Sauce or use a store bough Jar.
3)When the Alfredo Sauce is done turn off heat and
(or if using a store bought jar
then put it into a simmering pot and make it slightly warm) add
the 16 oz of Smoked Salmon, making sure that all of the skin
and bones are removed in small flaked portions.
4)In a large boiling pot put in one box of Lasagna noddles and
cook to firm, again remember that these lasagna noddles will
be further cooked while baking and you do not wish to cook the
lasagna noddles like you would with spaghetti. Strain the Lasagna
noddles from the water and rinse with cold water.
5)Take a lasagna baking pan and butter the bottom and sides.
6)Place a thin layer of just Alfredo Sauce on the bottom.
Then put down a layer of lasagna noddles, on-top of which put down
more Alfredo sauce and the flakes of Smoked Salmon on top of which
put down a thin layer of the steam spinach. Continue to make
layers until all of the lasagna noddles and Alfredo sauce with
smoked salmon is gone. The top layer should be just a layer of
lasagna noddles and Alfredo sauce.
7)Take a 1/4 cup of capers (drained from its normal vinager
liquid) and put on the top of the lasagna.
8)Put in 350 F over for 60 min., do not burn the edges of the
lasagna noddles.
Serve 15 min. after turning the oven off, goes very well with a
Rose wine and dark Russian Bread.
Anna and Nickolas Solomey,
Chicago