Wild Salmon Lasagna

After experimenting making lasagna with salmon with different types of fillings (tomato sauce, tofu), I finally settled on the below version as my favorite lasagna recipe. It uses tofu and absolutely no cheese. Yep, that's right, no cheese! Though you don't get much of that creamy and gooiness from cheese, this is definitely healthier for you while not compromising on taste. It's actually quite tasty with the salmon sauce. You an probably make more of the salmon sauce if you want a bit more sauce in your lasagna. Hope you enjoy it as much as I do.

Makes 9 servings

Salmon & salmon sauce:
1/2 lb of salmon fillet (I used wild caught Alaskan salmon)
1/4 cup of dill or fennel, freshly chopped
some lemon juice, freshly squeezed
1 1/4 - 2 Cups of milk or soymilk
1/4 teaspoon salt
1 tablespoon butter
2 cloves of garlic
2-3 tablespoon all-purpose white or whole wheat flour

1. In a pot over medium heat, melt the butter.
2. Add garlic, cook for 1 minute.
3. Stir in the milk. Stir in the flour, and mix thoroughly. Simmer until thickened.
4. Stir in the salmon fillet. Break apart the salmon into bite size pieces.
5. Add the remaining ingredients - dill/fennel, salt, and lemon juice
6. Cook for a few minutes until you're able to break apart the salmon fillet where the outside is just cooked, so it is half cooked. Baking it will further cook the salmon.

Filling
1 box (14-16 oz) of firm tofu
about 1 lb of spinach, swiss chard, or any greens, cooked and drained
1 tsp salt
1 1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
1/8 teaspoon cayenne pepper

1. Be sure to lightly cook the greens.
2. Rinse the tofu, crumble it into a bowl.
3. Add the greens, and remaining seasoning.

• Next, cook the 9 pieces of lasagna in a pot according to the box instructions. Drain and let it cool for a few minutes.
• In a 9x12" casserole pan, place a layer of 3 lasagna noodles. Next, add 1/3 of the tofu mixture, along with 1/2 of the salmon and salmon sauce.
• Repeat and place a second layer of lasagna noodles. Add 1/3 of the tofu mixure and the remaining salmon and salmon sauce.
• Place the final 3rd layer of lasagna noodles, then top with the remaining tofu mixture.
• Place in oven at 375 degrees for 20-25 minutes.