salmon parmesan lasagna roll-ups
One of my goals for 2012 was to transition my diet to be plant-centric. I don’t plan on going vegetarian or vegan anytime soon, but I feel like I’m not very conscious of the use of animal products in my diet. I toss cheese and bacon on things like it’s my job without really thinking about the environmental and health benefits or consequences.
Part of embracing more plants in my diet means re-evaluating the animal products I do use. A few years ago, we switched to only ethically-raised meats, eggs and dairy products. While that was an awesome leap, I’d like to turn a microscope on not just the sources of our animal products, but the types as well. That means more lean animal proteins like fish and seafood and less recipes using the four million pounds of grass-fed ground beef we currently have in our chest freezer. I’m not a fan of cutting out foods entirely, but I do think it is time to rebalance our meat portfolio.
So with that in mind, I hope you’ll stick with me as I post more and more vegetarian, vegan and pescetarian recipes. This doesn’t mean you won’t find some chicken, beef, lamb or pork every now and again—dude, I love bacon—but it does mean that, if things go as planned, you’ll see less.
This recipe is a perfect example. In the past, I probably would have made this with chicken, sausage or ground beef. And I’d use about three times the amount of cheese. I’m learning that a little can go a long way when it comes to animal products (especially when you are paying $5 for a small brick of organic cheese). The end result is something that is incredibly delicious, decadent but not heavy or guilt-inducing. And they’re kinda fun! Who doesn’t want little rolls of deliciousness on their plate?
If you aren’t a salmon fan (I hear people like that do exist…weirdos) you can replace it with any fish that you do like. I’d even imagine shrimp or chicken would be delicious. If you are feeling particularly decadent, lobster would be amazing.
Salmon Parmesan Lasagna Rollups
Prep Time: 30 minutes
Cook Time: 20 minutes
- Cooking spray
- 12 ounces salmon fillets
- 2 carrots, peeled and shredded
- 4 ounces cream cheese
- 1 cup skim milk
- 1 teaspoon dried dill
- 1/4 cup shredded mozzarella
- 1/2 cup shredded Parmesan, divided
- 3 tablespoons sliced green onions
- 1/2 cup bread crumbs
- 12 whole grain lasagna noodles, cooked as directed
- Preheat oven to 350°. Place salmon fillets, skin-side-down in a baking dish coated with cooking spray. Bake in preheated oven for 8-10 minutes or until opaque and flaky. Set aside.
- In a medium saucepan over low heat, mix together carrots, cream cheese, milk, dill, salt and pepper. Heat until cream cheese is melted. Stir in mozzarella and 1/4 cup Parmesan until melted. Remove from heat. Remove 1/2 cup of mixture and reserve. In saucepan, add green onions, breadcrumbs and salmon fillets. Stir until well-mixed and salmon is broken into bite-sized pieces.
- Place 2 tablespoons filling on the end of each lasagna noodle and roll up tightly. Place seam-side-down in an 11×13 baking dish coated with cooking spray. When all rolls are in dish, spoon reserved cheese mixture over rolls and top with remaining Parmesan. Bake in preheated oven for 20-25 minutes, or until cheese is bubbly.