Salmon Lasagne with Roasted Pepper Sauce

  • Active Time 15m
  • Total Time 1h 45m

Makes 8 main-dish servings

Roasted red peppers have a completely different flavor from fresh ones. To use fresh lasagne noodles for this dish, follow the directions in the recipe for Lasagne Verde, using three portions homemade pasta to make nine noodles.


  • 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
  • 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

Companion recipe: Pesto


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 degrees F oven for 20-25 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 about 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 4-6 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 pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes, or till al dente, stirring occasionally (or cook according to package directions). Immediately drain. 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 F oven for 30-35 minutes, or till heated through. Let stand for 10 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2378

nutrition information per serving

396 calories; 24g total fat; 100mg cholesterol; 301mg sodium; 25g carbohydrates; 2g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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