Recipes and Cooking Smoked Salmon Lasagna 4.7 (10) 1 Review Smoked salmon, dry sherry, mushrooms, Parmesan cheese, provolone and Swiss cheese all come together perfectly in this savory Italian main dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 50 mins Cook Time: 4 mins Bake Time: 50 mins Stand Time: 15 mins Total Time: 1 hrs 59 mins Servings: 12 Jump to Nutrition Facts Ingredients 12 dried lasagna noodles ⅓ cup butter ⅓ cup all-purpose flour 4 cup fat-free milk ½ teaspoon salt ½ teaspoon ground black pepper ¼ cup finely shredded Parmesan cheese (1 oz.) ¼ cup shredded Swiss cheese (1 oz.) 2 tablespoon dry sherry 1 ½ cup finely shredded Pecorino Romano cheese (6 oz.) 1 cup shredded mozzarella cheese (4 oz.) 1 cup shredded Provolone cheese (4 oz.) ½ cup shredded cheddar cheese (2 oz.) 3 large roma tomatoes, peeled, seeded, chopped, and drained 1 4 ounce jar (drained weight) sliced mushrooms, drained 8 ounce smoked salmon, flaked, with skin and bones removed Directions Preheat oven to 375 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook noodles according to package directions; drain. Rinse with cold water; drain again. For sauce: Meanwhile, in a medium saucepan, heat butter over low heat. Add flour; cook and stir for 4 minutes (be careful not to let flour brown). Gradually whisk in milk, salt, and pepper. Cook and stir until slightly thickened and bubbly. Reduce heat; stir in Parmesan cheese, Swiss cheese, and sherry. Cook and stir until cheeses are melted. In a medium bowl, combine Pecorino Romano, mozzarella, provolone, and cheddar cheeses. To assemble, spread one-fourth of the sauce in prepared baking dish. Sprinkle with one-fourth of the cheese mixture. Layer with one-third of the noodles, one-fourth of the sauce, half of the tomatoes, half of the mushrooms, half of he salmon, and one-fourth of the cheese mixture. Repeat layering noodles, sauce, tomatoes, mushrooms, salmon, and cheese mixture. Top with the remaining noodles, remaining sauce, and remaining cheese mixture. Bake, uncovered, for 50 to 55 minutes or until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings. Rate it Print Nutrition Facts (per serving) 352 Calories 17g Fat 28g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 352 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 52mg 17% Sodium 751mg 33% Total Carbohydrate 28g 10% Total Sugars 6g Protein 22g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.