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Luigi's Smoked Salmon Lasagne

Source of Recipe


Gourmet, September 1991






List of Ingredients



• -- For the Sauce --
  
• 1 stick (1/2 cup) unsalted butter
  
• 1/3 cup all-purpose flour
  
• 4 cups milk
  
• 1 tsp salt
  
• 1/2 tsp white pepper
  
• 1/4 cup freshly grated Parmesan
  
• 1/4 cup grated Gruyere
  
• 2 Tbsp dry sherry
  
• .
  
• 2 ounces freshly grated Cheddar
  
• 6 ounces freshly grated mozzarella
  
• 6 ounces freshly grated provolone
  
• 6 ounces freshly grated Romano or Parmesan
  
• 1 lb. spinach lasagne noodles, cooked al dente and drained well
  
• 3 large tomatoes, peeled, seeded and minced
  
• 1/2 lb. mushrooms, sliced thin
  
• 1-1/4 lbs. smoked salmon, sliced thin
  






Instructions



1. Make the sauce: In a saucepan, melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Whisk in the milk and boil the mixture, whisking, for 10 minutes. Remove the pan from the heat and stir in the salt, white pepper, Parmesan, Gruyere and sherry.
   
   
2. In a bowl, stir together the Cheddar, mozzarella, provolone and Romano.
   
   
3. Spread an even layer of the sauce in a lightly oiled 13x9-inch baking dish; in it, layer in order one third of the noodles, one third of the remaining sauce, half the tomatoes, half the mushrooms, half the salmon, and one third of the cheese mixture -- and make one more layer of each in the same manner. Top the cheese mixture with the remaining noodles, spread the remaining sauce over the noodles, and top it with the remaining cheese mixture. Bake the lasagne in the middle of a preheated oven for 45 minutes to 1 hour, or until the top is golden.
   
   Serves 8 to 10