John's Salmon Lasagna

UPDATED: PIctures added below the fold.

I'm going to add to this, because John did a great job of sending lots of pics, but this should get you drooling...

I used nice Wild caught Alaskan salmon (2 big Tail sections), I seared one side , cooled set aside. Take 2 lbs of whole milk ricotta cheese (mine was from chelino's of joliet,il. - the best) and added pureed garlic , chopped fresh basil and grated a pile of Reggie Parm , did the elmixto w/ 3 eggs and set aside. I blanched 1 lb of spinach , shocked and chopped , set aside. Cook off the lasagna Noodles less than al dente , tossed in gods own olive oil (you know which one) set aside. Then I browned a bag of Panko crumbs in a saute pan with mucho butter & the big T olive oil. I then made a bechamel sauce and added Parm chz at the end w/ more pureed garlic

Assembly : Oil the casserole dish in thats right you guessed it " the big T" olive oil. (TPC note: That would be our Tibvrtini Olio Extra Virgine di Oliva) Lay down a layer of the pasta , then a layer of the ricotta mixture , then a layer of Salmon , and dot the whole pan with the spinach , toss around a bit o' butter and layered with the bechamel sauce .................. then repeat ................ add your 3rd layer of pasta and pour more bechamel sauce and pour and smooth the Panko crumb mixture all over the top. Then you guessed it ................. drizzle the Panko's w/ more olive oil and pop into the oven at 325 degrees for 45 minutes covered .................... then cook for 30 minutes at 350 uncovered (check after 20 min.) ..........................rest for 15 minutes after pulling out of the oven ...................................... use the reserve bechamel sauce to drizzle upon serving

I have to make this. Soon.