Please consult the OU's guidelines for checking fruits and vegetables.

Alaska Salmon and Grilled Vegetable Lasagna (dairy)

| Dairy

My friend Lori sent me this spectacular recipe from the CDKitchen http://www.cdkitchen.com collection.

Per serving: 791 Calories (kcal); 7g Total Fat; (7% calories from fat); 36g Protein; 144g Carbohydrate; 31mg Cholesterol; 332mg Sodium Food Exchanges: 9 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Fresh basil tends to be insect infected. Please check “Special Instructions” below for details on how to inspect basil.

Ingredients

1 can (14 3/4 ounce size) Alaska salmon—drained and flaked
1 pound lasagna noodles—cooked
2 jars (26 ounce size) marinara sauce
1/2 teaspoon garlic—minced
2 teaspoons fennel seed—slightly crushed
2 tablespoons fresh basil—chopped
1 eggplant—sliced lengthwise
1 zucchini—sliced
1 red bell pepper—sliced
1/2 red onion—sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination—grated Olive oil Salt and pepper—to taste


Instructions

Preheat oven to 350. Combine the marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.

Heat a grill pan. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill pan and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed. Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce.

Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.  Place the lasagna in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes. Frozen lasagna should be cooked at 325 F for 60 to 90 minutes.

Fresh Herbs and Insect Infestation: Fresh basil and other herbs (including cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.