Lightened Seafood Lasagna |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Just like it sounds! My version of a recipe I got from Kraft. Ingredients:
3 tablespoons smart balance butter spread |
3 tablespoons flour |
3 cups skim milk |
1/2 cup parmesan cheese |
1/2 teaspoon garlic powder |
1 tablespoon cooking sherry |
1 (10 ounce) package frozen spinach, thawed and drained |
1 cup low fat cottage cheese |
1 cup part-skim mozzarella cheese |
1/8 teaspoon nutmeg |
9 lasagna noodles, cooked |
1/2 lb shrimp (i used small salad shrimp) |
2 (6 ounce) cans crabmeat, drained and flaked |
2 roma tomatoes (optional) |
Directions:
1. Preheat oven to 350.
2. Melt butter over medium heat. Add flour, stirring with wire whisk until well blended. Gradually add milk, mixing after each addition. Bring to a boil on medium heat, stirring constantly. Remove from heat. Stir in parmesan cheese and set aside.
3. Combine spinach, cottage cheese, nutmeg, and 2/3 c mozzarella in a bowl.
4. Spread 1/4 of the parmesan sauce onto the bottom of a 13 x 9 pan. Cover with 3 noodles and 1/2 each of the spinach mixture, crab, and shrimp. Top with 1/4 of parmesan sauce. Repeat layers, then finish with 3 noodles and 1/4 of parmesan sauce.
5. Sprinkle top with remaining mozzarella.
6. Cover and bake 25 minutes. Uncover and bake another 20 minutes or until browned. Let stand 10 minutes before cutting.
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