Ingredients
15 oz ricotta cheese
1 1/2 cup grated swiss cheese
10 oz. frozen, chopped spinach (thawed) and squeezed dry
3/4 cup chopped fresh basil
1 1/4 cup milk, divided
1 egg
1/4 tsp salt
1/8 tsp nutmeg
A pinch cinnamon
2 tbsp butter
3 cloves crushed garlic
2 tbsp all-purpose flour
8 oz smoked salmon, drained, skin and bones removed
1/4 cup chopped fresh dill
Juice of 2 lemons
8 oz lasagna noodles (no boil variety)
1/2 cup grated parmesan cheese
Preparation
Preheat oven to 350. Combine ricotta, swiss, spinach, basil, 1/4 cup milk, egg, nutmeg, and cinnamon.
In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; Stir in remaining milk; simmer and whisk until thickened. Stir in salmon, dill, salt, and lemon juice.
In 2 qt. baking dish layer 1/3 ricotta mixture, 1/3 salmon sauce, and noodles; repeat, repeat. Finish last layer of noodles simply with white sauce, and sprinkle with parmesan cheese. Cover; bake 45 minutes. Remove foil and bake another ten or so. Let stand for ten minutes before cutting and serving.
