Stop the madness and start incorporating salmon into the casseroles that everyone loves. But take also one step further and make sure those casseroles max out the veggie content and min the carb content. Here's an idea using no-boil lasagna noodles which balances carb and veggie.
Oh, OK, Fine. Opting out from these veggies? Swap your own. Make this your go-to strata that will keep you fed well not only today but many days from now!
4 cups green beans, trimmed and cut in half4 cups cauliflower, cut into small pieces
White sauce:
2 Tbsp butter
2 Tbsp canola oil
1/4 cup flour
2-1/2 cups milk
1 tsp dried dill
1-1/2 to 2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 lb mozzarella cheese
1 lb fresh salmon fillet, cut into thin slices
4-6 no-boil lasagna sheets, enough for two layers of a 9x13-inch casserole
12 fresh basil leaves
crushed red pepper flakes (optional)
Preheat oven to 375F.
Bring a medium pot of water to the boil and salt it generously for the veggies. When boiling, add the beans and cook 2 minutes. Add the cauliflower and cook another 2-3 minutes.
While the veggies cook, make the white sauce. Melt the butter in the canola oil and then add the flour. Whisk continuously for about 3-5 minutes until the mixture smells nutty. Add the milk and turn heat to high. Whisk regularly until the sauce just comes to a gentle boil and thickens. Reduce heat to the lowest simmer and add the dill. Salt and pepper to taste.
Pour one third of the sauce evenly on the bottom of an oiled 9x13-inch rectangular casserole. Sprinkle half the veggies on top.
Scatter half the mozzarella cheese over the veggies and dollop the ricotta cheese about the veggies. Sprinkle with half the parmesan cheese. Now layer the lasagna noodles over the veggies and press down gently.
Layer the salmon on top of the noodles and cover with another third of the sauce.
Cover with another layer of lasagna noodles and again, press down gently.
Finish by layering the remaining veggies on top of the second noodle layer. Nestle the remaining mozzarella cheese into the veggies and top with the remaining sauce and parmesan cheese. Scatter two thirds of the basil leaves over top (reserve the remaining leaves for garnish after baking). Sprinkle with crushed red pepper flakes, if desired.
Cover lightly with aluminum foil and bake for half an hour. Remove the cover and bake for another 30-45 minutes, until the casserole is brown and bubbly.
Serves 6.
2 Tbsp canola oil
1/4 cup flour
2-1/2 cups milk
1 tsp dried dill
1-1/2 to 2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 lb mozzarella cheese
1 lb fresh salmon fillet, cut into thin slices
4-6 no-boil lasagna sheets, enough for two layers of a 9x13-inch casserole
12 fresh basil leaves
crushed red pepper flakes (optional)
Preheat oven to 375F.
Bring a medium pot of water to the boil and salt it generously for the veggies. When boiling, add the beans and cook 2 minutes. Add the cauliflower and cook another 2-3 minutes.
You want the veggies only ever so slightly crisp tender - they will continue cooking in the casserole. Drain the veggies and rinse with cold water to stop the cooking. Drain well.
While the veggies cook, make the white sauce. Melt the butter in the canola oil and then add the flour. Whisk continuously for about 3-5 minutes until the mixture smells nutty. Add the milk and turn heat to high. Whisk regularly until the sauce just comes to a gentle boil and thickens. Reduce heat to the lowest simmer and add the dill. Salt and pepper to taste.
Pour one third of the sauce evenly on the bottom of an oiled 9x13-inch rectangular casserole. Sprinkle half the veggies on top.
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