(Lasagna with Salmon, Sorrel and Fresh Tomatoes)


1/2 Lb. Lasagna noodles
1/2 Lb. Salmon - smoked
1/2 Lb. Mozzarella cheese - Do not use American cheese! Use a soft cheese stored in milk.
1 Cup Montrachet or other goat cheese
1 Tbl. Gorgonzola cheese
1 Cup Milk - 2%
1 Pinch Saffron threads, dissolved in 2 Tbl. water
20-30 Leaves Sorrel - cut in half with the center vein removed
2 Med. Tomatoes
1/2 Cup Olive oil - Extra Virgin


Boil enough water to cook the lasagna noodles. Salt the water to taste once it begins to boil.  Cook the noodles  to a very al dente consistency, about 6 minutes.   Drain the pasta, and put in a bowl with ice, water and a tablespoon or so of olive oil. This keeps the noodles from sticking, and makes construction the dish much easier.  The noodles can be cooking while preparing the filling. (See below)


Chop the fresh mozzarella, the goat cheese and the gorgonzola into very small pieces. Place them along with the milk in a mixing bowl. Use a hand mixer, or slotted spoon to mix all ingredients.  Once a light creamy consistency develops, add the  saffron.   Mix again for 1-2 minutes. Set aside. If the mixture becomes too dry, add a bit of milk or white wine until the consistency is that of yogurt.  To remove the large center stem from the sorrel, fold them in half lengthwise and cut out the stem.  Slice the tomatoes very thin. Lightly oil a one quart loaf pan - glass, ceramic or metal is fine.


Layer noodles crosswise over the bottom of the loaf pan.   The noodles should hang over the sides. They will be folded over the top at the end of this procedure. Place a noodle at each end of the pan, also hanging over the ends for the same reason. Spoon enough of the cheese filling over the noodles to cover them to a depth of about 1/4 inch.   Place sorrel leaves in the pan next, covering all of the cheese filing.  Top these with a layer of salmon.  Top the salmon with very thin slices of the tomato slices.  Sprinkle olive oil on this layer.  Salt and pepper each layer to taste.   Cover this layer with a noodle or two (how many depends upon the brand of noodles you are using).  Add alternating layers of cheese,sorrel and salmon   until the pan is filled to about 1/2 inch from the top. The consecutive cheese layers should be thinner than the initial one. Add 4-5 teaspoons of chopped garlic to the top layer. . Fold the noodles hanging over the sides over the top of the lasagna, then fold the end noodles over these.   Pour 1/4 cup of white wine over the top of the noodles. Drizzle olive oil over the top, add salt and pepper and a handful of chopped fresh parsley.


Bake at 350 for 40 minutes.  At the end of this time, raise the oven temperature to 425 and bake an additional 10 minutes. Let rest for 10-15 minutes and serve.

NOTE: This dish is very difficult to duplicate without sorrel.  If you cannot get sorrel, try spinach, but a bit of lemon will have to be added to make up for the loss of piquancy in the sorrel.  A better substitute may be tarragon sprinkled over each layer of cheese filling. Although a cheese filling is used, it is fairly low in saturated fat, especially if the mozzarella used is made with part skim milk.   Any leftover filling makes a nice pasta or risotto sauce.

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Last updated on: 06/03/99 12:51:05 AM