Here fishy, fishy

We are trying to add more fish to our diet, and when I came across this recipe I was super excited to try it. Sadly, we found this quite lackluster - the noodles looked so adorable and like they were going to taste great, but in the end they were just...blah. Still, if you think you might like this give it a try. We just aren't big fish-eaters, so maybe I'm already biased into not liking fish recipes. :P

Salmon Parmesan Lasagna Rollups
from Back to Her Roots

Ingredients:

• 12 ounces salmon fillets
• 2 carrots, peeled and shredded
• 4 ounces cream cheese
• 1 cup skim milk
• 1 teaspoon dried dill
• 1/4 cup shredded mozzarella
• 1/2 cup shredded Parmesan, divided
• 3 tablespoons sliced green onions
• 1/2 cup bread crumbs
• 12 whole grain lasagna noodles, cooked as directed

Directions:

1. Preheat oven to 350°. Place salmon fillets, skin-side-down in a baking dish coated with cooking spray. Bake in preheated oven for 8-10 minutes or until opaque and flaky. Set aside.
2. In a medium saucepan over low heat, mix together carrots, cream cheese, milk, dill, salt and pepper. Heat until cream cheese is melted. Stir in mozzarella and 1/4 cup Parmesan until melted. Remove from heat. Remove 1/2 cup of mixture and reserve. In saucepan, add green onions, breadcrumbs and salmon fillets. Stir until well-mixed and salmon is broken into bite-sized pieces.
   
3. Place 2 tablespoons filling on the end of each lasagna noodle and roll up tightly. Place seam-side-down in an 11×13 baking dish coated with cooking spray. When all rolls are in dish, spoon reserved cheese mixture over rolls and top with remaining Parmesan. Bake in preheated oven for 20-25 minutes, or until cheese is bubbly.