Alaska Salmon and Grilled Vegetable Lasagna
1 14 3/4-ounce can Alaska salmon, drained and flaked
1 pound lasagna noodles, cooked
2 26-ounce jars 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
Preheat oven to 350 degrees. Combine marinara sauce, garlic and fennel seed in a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; keep warm. Heat a grill pan. Lightly brush both sides of chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill pan and cook until 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 in bottom of an oven-proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover noodles with a layer of 1/2 grilled vegetable mix, spreading evenly over noodles. Top with 1/2 of the salmon and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add next layer of noodles; repeat layering instructions above. Add a final layer of noodles, topped with remaining 1/3 of sauce, followed by remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, lasagna can be placed in either the refrigerator or freezer for later use. Place lasagna in oven and cook 45- 60 minutes, until cheese is melted and lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes. Frozen lasagna should be cooked at 325 degrees for 60-90 minutes. Serves 6-8.