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• 12 ounces skinless fresh or frozen salmon fillets or two 6-1/8-ounce cans boneless, skinless salmon, drained and broken up
• 2 large red sweet peppers
• 1/3 cup Pesto(if you need a recipe for pesto, go to our sauce page)
• 9 dried lasagne noodles
• 1/2 cup dairy sour cream
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 beaten egg
• 1 cup ricotta cheese
• 8 ounce package cream cheese, softened

Thaw salmon, if frozen. Halve the red sweet peppers; remove stems, seeds, and membranes. Place peppers, cut-sides down, on a foil-lined baking sheet. Bake in a preheated 425 degrees oven for 20-25 minutes, or till skins are blistered and dark. Remove from baking sheet. Immediately place in a paper bag. Close bag; let stand about 30 minutes to steam the peppers so skins peel away more easily. (Or, place the bag in the freezer for 5-10 minutes.) Using a sharp knife, remove the skin from the peppers, pulling it off in strips. Discard skins. Reduce oven temperature to 375 degrees.

If using fresh or thawed frozen salmon fillets, in a large skillet bring about 1 1/2 cups water to boiling. Meanwhile, measure the thickness of the salmon fillets. Add salmon to skillet. Return just to boiling and reduce heat. Cover and simmer for 4-6 minutes per 1/2 inch thickness. Drain, discarding cooking liquid. Use a fork to break fish into bite-size pieces. Set aside.

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes, or till al dente, stirring occasionally. drain. Rinse with cold water and drain again.

In a food processor bowl or blender container, process or blend the roasted peppers till nearly smooth. Add sour cream, flour, salt, and pepper. Process or blend till combined. Set aside. In a medium mixing bowl combine egg, ricotta cheese, and cream cheese. Stir in pesto and cooked or canned salmon.

Next, lightly grease a 2 quart rectangular baking dish. Arrange 3 of the noodles in the bottom of the dish. Spread with one third (about 1 1/4 cups) of the cheese mixture. Repeat layers twice. Carefully spread roasted red pepper mixture over the top layer.

Bake, uncovered, in a 375 degrees oven for 30-35 minutes, or till heated through. Let stand for 10 minutes before serving.