4-5 ounces uncooked lasagna noodles
1/4 cup milk
1 can (10.75 oz) cond. Cream celery soup
2 tablespoons chopped bottled pimento
1 cup small curd creamed ottage cheese
1 can (15 oz) salmon (2 1/2 – 3 cups cooked)*
1/2 cup chopped celery
1/4 cup chopped onion (1 Tablespoon dry)
3/4 cup shredded Mozzarella cheese
3/4 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup crushed potato chips (optional)
Preheat oven to 3500 F.
Cook lasagna noodles according to package directions. Drain, rinse then cover with cold water until ready to use.
Combine milk, soup and pimento. Butter bottom and sides of a 9×9 baking dish. Spread a spoonful of soup and milk mix in bottom of pan. Drain lasagna noodles and arrange a layer of noodles in bottom of pan. Spread 1/2 cup cottage cheese over noodles. Remove bones and skin from canned salmon, separate meat into flakes. Arrange 1/2 the salmon flakes over cottage cheese, sprinkle with 1/2 the chopped celery and onion. Spread 1/3 the milk and soup sauce mix over fish. Sprinkle with 1/4 cup Mozzarella and 1/4 cup cheddar cheese. Repeat steps with second layer of noodles, salmon, cheeses, and sauce. Top with final layer of cooked noodles, spread with remaining sauce, sprinkle with remaining cheese, the Parmesan cheese and crushed optional potato chips. Bake uncovered for 50 minutes or until browned on top and bubbly. Allow to set 10 minutes before serving.
* NOTE: This is a great recipe for using leftover grilled salmon in.