Pink Salmon Lasagna

Solar Baked Pink Salmon Lasagna

I've found that most of my meals during the gardening months are inspired by what's available in my garden -- not to mention, a limited budget. Radishes and lettuce produce within 28 days, but it takes at least 45 days for most other veggies. The first squashes to appear were the pattypan and zucchini. Not a bountiful harvest, true, but the annual promise of more to come. There was a sale on pink salmon, I had some country-fresh eggs, and it was simply a matter of bringing them all together with garden-fresh herbs.


Aren't they pretty! The lettuce and radishes hiding behind the lettuce provided the fresh salad accompaniment, which was more than enough for most appetites.

 

As with most lasagnas, you're going to make two separate fillings for the layering. The finished product is very light appearing because the salmon is such a soft pink, which is why I chose the red plate and green garni. After chopping the herbs, set aside 1 T for the cheese mixture.

Pink Salmon Lasagna

1 14.75 oz can pink salmon

2 medium eggs

1/4 cup bread crumbs

2 tsps fresh oregano, chopped fine

2 tsps fresh thyme, chopped fine

1 tsp fresh parsley, chopped fine

1/4 tsp fresh stevia, chopped fine

1 T fresh garlic chives, chopped fine

salt and pepper to taste

1 tsp fresh lemon juice

3/4 cup buttermilk

lasagna noodles to fit pan for two layers

2 medium pattypan squashes, very thinly sliced

1 medium zucchini, very thinly sliced

Combine first 11 ingredients in a large mixing bowl; set aside. You may need to add more liquid if mixture is too stiff. You want to be able to gently press and spread over uncooked lasagna noodles without disturbing other layers.

Cheese Mixture

1 15oz container Ricotta cheese

1/2 cup mozzarella cheese, finely-shredded

1/2 cup cheddar cheese, finely-shredded

2 eggs

1 T combined chopped herb mixture from above

salt and pepper to taste

1/4 tsp mild powdered curry

Combine all ingredients in large mixing bowl; set aside.

Preheat solar oven to 225F. 2-quart casserole, lightly greased 

Place a layer of dry noodles on bottom of pan; layer half of the salmon mixture over noodles, half the thinly sliced squashes over salmon mixture, and half the cheese mixture on top. Add another layer of noodles, salmon, squashes, and top with cheese mixture. Sprinkle with paprika. Cover with casserole cover or tin foil, shiny-side down. Place in solar oven for 2 hours, remove cover, return to oven and bake an additional half hour or until top begins to pull from sides.

 

Let stand for approximately ten minutes before serving. You can see how light in color the layers are but the taste is out of this world. (I added the garlic chives and the top of an oregano sprig for garni, so my daughter wouldn't holler at me!) Simple beginnings create an elegant entree, fit for company.