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.
Preheat oven to 350 degrees 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.