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1.
Melt butter in a saucepan. Add onions and sauté gently,
3 minutes. Remove from heat and cool.
2.
In a bowl, mix egg, ricotta cheese and lemon juice. Add the
fresh herbs, bread crumbs, spinach, cooked onions and Sockeye
salmon. Mix thoroughly.
3.
Lay lasagne noodles flat out. Spread 90 ml (3 oz) of filling
on each noodle, leaving 1 inch clear at top. Beginning at
bottom, roll up and place in baking dish.
4.
Cover with tomato sauce and bake at 350°F (180°C)
for 20-30 minutes or until heated through.
Serve
2 wheels per person.
Sprinkle
with Parmesan if desired.
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