Smoked Salmon Lasagna

• 15 oz ricotta cheese
• 1 1/2 cup grated swiss cheese
• 10 oz. frozen, chopped spinach (thawed) and squeezed dry
• 3/4 cup chopped fresh basil
• 1 1/4 cup milk, divided
• 1 egg
• 1/4 tsp salt
• 1/8 tsp nutmeg
• A pinch cinnamon
• 2 tbsp butter
• 3 cloves crushed garlic
• 2 tbsp all-purpose flour
• 8 oz smoked salmon, drained, skin and bones removed
• 1/4 cup chopped fresh dill
• Juice of 2 lemons
• 8 oz lasagna noodles (no boil variety)
• 1/2 cup grated parmesan cheese

1. Preheat oven to 350. Combine ricotta, swiss, spinach, basil, 1/4 cup milk, egg, nutmeg, and cinnamon.
2. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; Stir in remaining milk; simmer and whisk until thickened. Stir in salmon, dill, salt, and lemon juice.
3. In 2 qt. baking dish layer 1/3 ricotta mixture, 1/3 salmon sauce, and noodles; repeat, repeat. Finish last layer of noodles simply with white sauce, and sprinkle with parmesan cheese. Cover; bake 45 minutes. Remove foil and bake another ten or so. Let stand for ten minutes before cutting and serving.

ricotta cheese, swiss cheese, frozen, fresh basil, milk, egg, salt, nutmeg, cinnamon, butter, garlic, flour, salmon, dill, lemons, lasagna noodles, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-lasagna-50064080 (may not work)