Salmon and Artichoke Lasagna Recipe

When dinner time came again the other night – as it inevitably does – I cringed. It’s quite possible that you did the same thing when you read the name of this recipe. How did canned salmon and artichokes end up in our lasagna? It goes like this: Mom is going to make tuna casserole. Cupboard has only lasagna noodles. Mom looks up tuna lasagna. Mom spies canned salmon and decides to wing it. And that, my friends, is how I ended up serving a salmon and artichoke lasagna that my whole family ate.

Just as this is a bit of a non-traditional recipe, this will be a non-traditional blog post. You see, I didn’t have high hopes for this dish. No “just in case” photos were snapped during the process. I didn’t expect to share the recipe at all, but I posted this on my Facebook page:

I’m sure you aren’t surprised when I tell you that my friends were confused too. Not just that my family ate salmon and artichoke lasagna, but that I made it at all. Lucy from Latched on Mom said, “Recipe? I need to test this witchcraft.” and a recipe post was born. I’m in the middle of grad school and making this recipe twice in one week is probably pushing my luck anyway, so please forgive the lack of cooking shots in this post.

Ingredients

1 Tablespoon Olive Oil
1/2 Chopped Onion
1 Clove Crushed Garlic
1 (14.5 oz) Can Diced Tomatoes with Mild Green Chile
1/4 Cup Chicken Stock
1 Tablespoon Tomato Paste
1/2 Cup Artichoke Hearts, Broken Up
2 (6 oz) Cans of Salmon, Drained
1 Teaspoon Salt
No-Boil Lasagna Noodles
1 1/2 Cups Colby Jack Cheese
1 Cup Pizza Mix Cheese

White Sauce
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Milk
Salt and Pepper to Taste

Instructions

Preheat Oven to 350 degrees. Line a 9 x 9 square baking pan with aluminum foil or parchment paper (or spray with cooking spray).

For the Red Sauce
Heat olive oil in medium sauce pan on medium high. Add onions and garlic. Cook, stirring intermittently until onion is soft.
Stir in un-drained canned tomatoes, tomato paste, chicken stock, artichokes, and salt.Simmer uncovered for 15 minutes.
Remove sauce from stove top and add canned salmon.

For White Sauce
Heat butter in medium saucepan over medium heat until melted.
Add flour and combine thoroughly with the butter.
Slowly add milk, a little bit at a time, incorporating with the butter/flour combination to make a thick sauce.
Slowly add milk, a little bit at a time, incorporating with the butter/flour combination to make a thick sauce.
Season with salt and pepper to taste.

Lasagna Assembly

Layer the bottom of the pan with a small amount of sauce.
Place three noodles diagonally on sauce.
Layer with half of the white sauce.
Layer with 1/3 of remaining red sauce.
Layer with 1/2 cup Colby Jack Cheese.
Place three noodles horizontally.
Layer with half of the white sauce.
Layer with 1/3 of red sauce.
Layer with 1/2 cup Colby Jack Cheese.
Layer three noodles vertically.
Layer with remaining sauce.
Layer with 1/2 cup Colby Jack Cheese and Pizza Cheese Mix.

Bake 40 to 50 minutes or until noodles are cooked through. Let sit for 5 minutes, then serve.

Disclosure: Affiliate links are included in this post. Proceeds go to support my blog.