Wednesday, November 9, 2011

Saucy Salmon Faux Lasagna

This was delicious. No joke. And though I recall having posted a somewhat similar recipe sometime back, this has to be better.

I had more of that puréed veggie-tomato sauce and used it to layer a few Barilla no-boil lasagna noodles (break them, if necessary) around frozen salmon fillets, with a layer of Chobani plain fat-free and a couple Laughing Cow light wedges, in between. I topped with noodles, sauce, sliced onion and breadcrumbs... seasoned with dried parsley, oregano and freshly ground pepper. A spritz of EVOO before baking, uncovered, at 325 degrees for one hour; no need to preheat. 

Buon Appetito.