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?