Ingredients:
1 14 3/4 ounce Alaska salmon -- drained and flaked
1 pound lasagna noodles -- cooked
2 26 ounce jar marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or c -- grated
Olive oil
Salt and pepper -- to taste
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Preparation:
Preheat oven to 350F. Add marinara sauce, garlic and fennel seed
to a sauce pot; bring to a boil. Reduce to a simmer, add basil and
cook for 10 minutes; hold warm. Heat a grill. Lightly brush both
sides of the chopped vegetables with olive oil and season lightly
with salt and pepper. Place on grill and cook to tender (time will
vary depending on the type of vegetable, size of slices and temperature
of grill). Remove from grill and chop into medium dice. Place in
a bowl and mix together. Taste, adding salt and pepper as needed.
Spread a light layer of marinara sauce mixture into the bottom of
an oven proof casserole dish. Lay out a base of the cooked noodles,
overlapping them slightly. Cover the noodles with a layer of 1/2
the grilled vegetable mix, spreading evenly over the noodles. Top
the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add
1/3 of the remaining sauce. Add the next layer of noodles, and repeat
the layering instructions above. Add a final layer of noodles, topped
with the remaining 1/3 of sauce, followed by the remaining 1/3 of
cheese. Carefully press everything down. Cover with plastic wrap,
then foil. At this point, the lasagna can be placed in either the
refrigerator or freezer for later use. Place the lasagna in the
oven and cook 45 to 60 minutes, until the cheese is melted and the
lasagna is completely heated through. Remove from oven, let stand
10 to 15 minutes. Frozen lasagna should be cooked at 325F for 60
to 90 minutes.
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