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“A light and delicious lasagna that has hot peppers to spice up a tangy tomato sauce with sockeye salmon and green beans to make a healthy alternative to the regular lasagna with ground beef.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook pasta according to package directions and set aside.
  3. Chop peppers and add tomato sauce in a saute pan with drained mushrooms until heated through evenly adding canned salmon to the mixture at the end stirring to blend salmon with tomato sauce
  4. In medium sized bowl combine cottage cheese, eggs and green beans together until thoroughly mixed.
  5. In a 13" by 9" by 2" pan spread sauce to cover the bottom of the pan.
  6. Place 3 noodles over top of sauce and then spread cottage cheese mixture over the noodles.
  7. repeat the layers once more ending with tomato sauce on top and grated cheese covering everything on the surface of lasagna.
  8. Place in oven for approximately one hour or until cheese and noodles are nicely melded together.

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