Salmon Lasagna With Roasted Red Pepper Sauce - cooking recipe

Ingredients

1 ounces salmon (fresh or frozen cooked and broken up) or (14 3/4 ounce) can salmon (drained and crumbled)
2 large red bell peppers
1/3 cup pesto sauce
9 lasagna noodles, dried
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 egg, beaten
1 cup ricotta cheese
8 ounces cream cheese, softened

Preparation

For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
Place cut size down on a foil-lined baking sheet.
Bake in preheated 425 degree oven for 20 to 25 minutes.
Remove from baking sheet.
Place (when still hot) red peppers into paper bag and seal tightly.
Let peppers steam in bag for 30 minutes.
Remove skins from pepper and cut peppers into strips.
Leave oven on but turn down to 375 degrees.
Cook dried lasagna noodles according to package direction.
Drain and rinse with cold water.
Drain again.
For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
Add sour cream, flour, salt& pepper.
Process or blend till combined and set aside.
For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
Place 3 cooked lasagna noodles in bottom of baking dish.
Spread 1/3 of cheese/pesto mixture over noodles.
Repeat layers twice.
Spread roasted red pepper sauce over top layer.
Bake, uncovered at 375 degrees for 30 to 35 minutes.
Let stand at least 10 minutes before cutting and serving.