Recipes and Cooking Salmon-Asparagus Lasagna Rolls 4.8 (4) Add your rating & review Want a fun twist on the traditional Italian lasagna dish? Try our Salmon-Asparagus Lasagna Rolls. Perfectly baked salmon is paired with deliciously prepared asparagus and topped off with a zesty lemon seasoning. 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 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 1 hrs 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 dried lasagna noodles 12 ounce fresh asparagus or one 8-ounce package frozen asparagus spears 1 8 ounce tub cream cheese spread with chive and onion 1 cup finely shredded Pecorino Romano cheese or Parmesan cheese (4 ounces) 2 tablespoon milk 1 4 ounce piece smoked salmon, flaked and skin and bones removed 1 10.75 ounce can condensed cream of celery soup ¼ cup milk 1 teaspoon finely shredded lemon peel Directions Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions, adding fresh or frozen asparagus for the last 3 minutes of cooking. Using tongs, transfer asparagus to a colander; drain. Rinse with cold water; drain again. Remove from colander. Drain noodles in colander. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside. Meanwhile, for filling, in a medium bowl combine cream cheese, 1/2 cup of the Pecorino Romano cheese, and the 2 tablespoons milk. Gently stir in salmon. Spread about 2 tablespoons of the filling over each lasagna noodle. Place 3 or 4 stalks of asparagus at one end; roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in the prepared baking dish. For sauce, in another medium bowl combine soup, the 1/4 cup milk, and the lemon peel. Pour over lasagna rolls. Sprinkle with the remaining 1/2 cup Pecorino Romano cheese. Bake, covered, for 35 minutes. Bake, uncovered, about 10 minutes more or until mixture is heated through and cheese is lightly browned. Let stand for 10 minutes before serving. Rate it Print Nutrition Facts (per serving) 561 Calories 30g Fat 48g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 561 % Daily Value * Total Fat 30g 38% Saturated Fat 18g 90% Cholesterol 92mg 31% Sodium 1245mg 54% Total Carbohydrate 48g 17% Total Sugars 9g Protein 23g Vitamin C 4.7mg 24% Calcium 373.6mg 29% Iron 3.8mg 21% Potassium 531mg 11% Folate, total 149.2mcg Vitamin B-12 1.3mcg Vitamin B-6 0.2mg *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.