This maple custard has a satiny texture, a delicate maple flavor, and is quite light in weight. These custard cups are the ideal dessert to accompany traditional New England holiday meals.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 3 cups milk
- ¼ cup grated Parmesan cheese
- ½ teaspoon coarsely ground black pepper
- 2 (9 ounce) boxes frozen creamed spinach, thawed
- 4 cups shredded mozzarella cheese
- 1 (15 ounce) container ricotta cheese
- 1 (8 ounce) package no-boil lasagna noodles
- 1 (15 ounce) can salmon, drained and flaked
- aluminum foil
Instructions
- Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
- Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 673 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Such a great turn of flavors than a traditional lasagna. Everyone instantly voted 5 stars.