• 1-1/2 oz. unsalted butter
• 1 onion\cooked, chopped
• 1 clove garlic, crushed
• 1 stick celery, chopped
• 1-1/4 Lbs. cannedcrushed tomatoes, undrained
• 2-3/4 tsp. tomato paste
• 2/3 Lbs. canned salmon, drained, flaked
• 1-1/2 oz. unsalted butter
• 8 tsp. flour
• 3/4 cup milk
• 1/3 Lbs. ricotta or small curd cottage cheese
• 1/3 cup sharp cheddar cheese, grated
• 2 egg, lightly beaten
• 1/3 Lbs. lasagna noodles
• 2-3/4 tsp. Parmesan cheese, grated

Preheat oven to 350° F. Heat butter in a heavy nonstick pan over medium heat. Cook next 3 ingredients about 4 minutes, stirring, until onions soften. Stir in tomatoes and paste and bring to boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Stir in salmon and remove from heat. Melt butter in a heavy pan over medium high heat. Add flour, stirring over heat until bubbling. Gradually stir in milk and cook, stirring, until sauce boils and begins to thicken. Remove from heat, stir in cheeses, then eggs. Grease a 1 20 x 30 inch ovenproof dish and cover with a layer of pasta. Spread half the salmon mixture over pasta. Add half the cheese sauce. Repeat process, ending with a layer of cheese sauce on top. Sprinkle with Parmesan cheese. Bake 45 minutes or until lightly browned.