A New Take on Lasagna

I had read somewhere, that I can no longer recall, about a recipe for rolled lasagna noodles stuffed with salmon.  This recipe has been rolling around in the back of my head for a couple weeks now.  So, tonight I decided to finally try it out.  I thought about using salmon, but opted instead to go the use-up-what’s-in-the-fridge-and-cupboards route and use sliced tempeh.  Warning: this is made up by a hungry Mommy, no recipe was followed, so some proportions or ratios and times could be a tad off.  Here’s the recipe I put together.

1 box of lasagna noodles.
1 can of cream soup, such as butternut squash + some milk if soup is very thick or condensed.
1 bag, more or less, of shredded cheese (I love the vegan shredded cheese!).
Filling that will fit the width of a lasagna noodle, such as sliced tempeh or canned salmon.
Sliced yellow or white onion.
Spices of your choice.

Step 1: Boil the lasagna noodles as stated on package.  I boiled them a little longer to ensure they were not too firm to roll.  Preheat oven to 375.

Step 2: Remove lasagna noodles with tongs, I boiled mine in batches.  Put noodles into a colander and rinse with cold water.  
Step 3: Pour or spray olive oil in the bottom of a casserole dish.  I used two small dishes so I would have one untouched as leftovers.  Next, assemble fillings.  
Step 4: Place meat or meat-like filling at one end, as shown below.  Evenly spread out cheese and spices along length of noodle.  I used the veggie cheese, freshly ground pepper, & dried garlic. 

Step 5: Carefully place rolled lasagna into oiled casserole dish.  Open can of soup and dilute with a little milk if soup is too thick.  I always use almond milk.   

Step 6: Pour soup over noodles, ensuring that all noodles are evenly covered.  Spread sliced onions over the noodles.  You may roast or saute onions first, for a more subtle onion flavor.  Sprinkle with remaining cheese over top.  Sprinkle with freshly ground pepper and salt.
Step 7: Bake for 25 minutes.  Cover with foil if needed, to prevent drying out.  
Pair with a nice steamed veggie for a perfect winter meal.  
I’m scheming of all the different variations of this meal:
  • Salmon, butternut squash soup & rosemary
  • Turkey, cream of potato soup, & sage
  • Tuna, cream of mushroom soup, & wasabi sauce
  • Black beans, queso sauce, & salsa
How would you vary this recipe? 

Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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