Ricotta and Salmon Lasagna Rolls with Seafood Sauce

Almond Pesto (see note)

• 1 ½ cups (45 g) basil leaves 
• ¼ cup (30 g) roasted sliced almonds
• ¼ cup (20 g) fresh Parmesan cheese, finely grated
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• 2 garlic cloves

 

Lasagna

• 12 lasagna noodles
• 1 container (475 g) ricotta cheese
• 2 cans (213 g each) salmon, drained (see note) 
• 1 package (450 ml) Knocean Foods seafood sauce, thawed according to package instructions 
• ½ cup (125 ml) 15% cooking cream or 35% cream
• ¼ cup (50 g) oil-packed sun-dried tomatoes, thinly sliced 
• 1 ½ cups (150 g) mozzarella cheese, grated

Almond Pesto (see note)

1. In a small food processor, purée all of the ingredients until slightly grainy. Season with salt and pepper. Set aside.

 

Lasagna

1. With the rack in the middle position, preheat the oven to 350°F (180°C).
2. In a large pot of salted boiling water, cook the lasagna noodles until al dente. Drain and lightly oil. Set aside.
3. Meanwhile, in a bowl, combine the ricotta with the salmon and 2 tbsp (30 ml) of the pesto. Season with salt and pepper. Set the salmon filling aside.
4. In another bowl, combine the seafood sauce with the cream, sun-dried tomatoes and remaining pesto.
5. In an 8-inch (20 cm) square pan, spread out half of the sauce mixture.
6. On a work surface, lay out the lasagna noodles. Spread about ⅓ cup (75 ml) of the salmon filling along the length of each noodle. Roll up each noodle to seal in the filling.
7. Arrange the lasagna rolls vertically in the square pan. Cover with the remaining sauce mixture. Sprinkle with the mozzarella. Bake for 40 to 45 minutes or until the lasagna rolls are heated through and the cheese is golden.