Salmon Lasagna with Roasted Red Pepper Sauce and Fresh Basil

Serves 4

  1      tablespoon  butter
  1 1/2  pounds  skinless fresh salmon fillets
  14       ounces  jar of roasted red pepper — drained
  1        teaspoon  dried basil
   1/2  cup  fresh basil leaves
  9        dried lasagna noodles — cooked, rinsed
  1/2    cup  soy sour cream
  12      ounces  jar of marinara sauce
  1         cup  caramelized onions
1/2      teaspoon  garlic
1/4      teaspoon  salt
1/8      teaspoon  pepper
4          tablespoons  soy parmesan

1)  Sauté onions in butter to caramelize, add minced garlic when onions are ready, sauté briefly. Add dried basil, sauté, covered, for about 5 minutes.

2)  Meanwhile, bake salmon at 350 for 15 minutes.  Break up with fork after it is baked.

3)  In a food processor bowl, process or blend the roasted peppers till nearly smooth. Add sour cream, 2/3 of the parmesan, marinara, onion mixture. fresh basil, salt, and pepper. Process or blend till combined. Set aside.

4)  TO ASSEMBLE: Lightly grease a 2 quart rectangular baking dish. Place a thin layer of sauce, top with salmon, top with sauce.  Continue layering, ending with sauce.

5)  Bake, covered, in a 375 degrees oven for 30-35 minutes, or till heated through. Uncover, top with parmesan, bake another 10 to 12 minutes.  Let stand for 10 minutes before serving.