Smoked Salmon Lasagna
4 c milk
1/2 c unsalted butter
1/3 c flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 c grated Parmesan cheese
1/4 c grated Gruyere cheese
2 T dry sherry
1/2 c grated mozzarella, 1/2 c cheddar, 1/2 c grated provolone, 1 1/2 c grated Romano or Parmesan
1 lb. plain or spinach lasagna noodles (I haven’t found an Omaha source for spinach), cooked and drained
1 large can minced tomatoes, drained
1 lb. mushrooms, thinly sliced and sauteed in butter
1 1/2 lbs. smoked salmon, chopped
In a medium sauce pan melt butter over low heat, add flour and cook, stirring constantly, for 3 minutes. Whisk in milk and heat to boiling. Boil over medium-high heat, whisking constantly 10 minutes or until thickened. Remove from heat, stir in salt, white pepper, Parmesan, Gruyere and sherry. Set aside. In a large bowl combine cheeses, (mozzarella, cheddar, provolone and Romano).
Grease baking pan. This recipe fills a 10×15-inch pan. Two smaller ones can be used. Spread one quarter of the cheese mixture in the pan. Layer one third of the noodles, one third of the sauce mixture, half the tomatoes, half the mushrooms, half the salmon and another quarter of the cheese mixture. Repeat layers beginning with noodles. Top with remaining noodles, remaining sauce mixture and remaining cheese mixture. Bake at 350 degrees 45-60 minutes. Let stand 15 minutes before serving. May be prepared up to 2 weeks in advance and frozen. Can be made a day ahead. Cover and chill.