Cheesy Salmon Rolls Recipe
Summary
Ingredients
| Lasagna noodles | 200 Gram | |
| Ricotta cheese | 250 Gram | |
| Cheddar cheese | 90 Gram, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Eggs | 2 , lightly beaten | |
| Red salmon | 210 Gram, drained (1 Can) | |
| Lemon juice | 2 Teaspoon | |
| Tomato puree | 415 Gram (1 Can) | |
| Corn flour | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped |
Nutrition Facts
Serving size
Calories 371 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 7.7 g38.4%
Trans Fat 0 g
Cholesterol 129.2 mg43.1%
Sodium 256.4 mg10.7%
Total Carbohydrates 34 g11.4%
Dietary Fiber 2.7 g10.8%
Sugars 4.3 g
Protein 24 g48%
Vitamin A 25.2% Vitamin C 24.6%
Calcium 22.5% Iron 16%
*Based on a 2000 Calorie diet
Directions
Pour over 1 litre (4 cups) hot water.
Cook for 3 minutes on HIGH.
Drain and cool.
2.
Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice-, mix well.
3.
Place a spoonful of salmon mixture into each lasagne sheet.
Roll up tightly.
Place in a single layer in a shallow heat-proof dish, seam-side down.
SAUCE 1.
Combine cornflour with 2 tablespoons of tomato puree to form a smooth paste.
Stir in remaining puree and parsley.
2.
Pour tomato puree over salmon rolls and cook for 8-10 minutes on MEDIUM HIGH or until noodles are tender
Chef
