Smoked Salmon Lasagna

1/2 medium onion, chopped
1/4 cup margarine, divided
1/4 cup flour
2 cups milk
2 cups smoked salmon, crumbled
1/4 teaspoon pepper, or to taste
1 pint cottage cheese
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
9-12 lasagne noodles, uncooked (yes, uncooked)
1/2-3/4 pound grated mozzarella cheese


Saute the onion in 1/2 the margarine. Cook until onions are soft. Add remaining margarine, then blend in the flour and gradually add milk to make a sauce. Add smoked salmon and pepper. In a bowl, stir together cottage cheese, parsley. Worcestershire sauce, and parmesan cheese.

In a greased, 9X13X2-inch casserole dish, layer creamed fish mixture, cottage cheese mixture, uncooked lasagne. Then add mozzarella cheese. Repeat, ending with creamed fish mixture.

Bake in a 350° oven for 45 minutes covered, and an additional 15 minutes uncovered.

Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Recipes, Salmon Recipes

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