Seafood Lasagna Recipe
Servings: 12
Ingredients
- 8 tbsp. butter
- 8 tbsp. all purpose flour
- 1 c. cream
- 1 c. lowfat milk
- 1. chicken broth
- Salt and pepper to taste
- Healthy pinch of nutmeg
- 1 pound lasagna, "no boil type"
- 10 ounce. frzn spinach, thaw and drain on paper towels
- 16 ounce. ricotta cheese
- 8 ounce. mozzarella cheese
- 8 ounce. provolone cheese
- 1 can sliced mushrooms
- 2 sliced onions
- 1/2 c. Parmesan cheese
- 1 tomato, cut and peeled
- 1 1/2 pound seafood (shrimp, crabmeat)
- Parsley and rosemary to taste
Directions
- To make sauce, heat butter and add in flour. Take it off the burner, add in cream, lowfat milk and broth. Put back on burner. Stir constantly. When everything is mixed, take it off the fire. Add in salt, pepper and nutmeg. To make lasagna, saute/fry onions and mushrooms in butter and oil. Add in spinach, tomato, parsley and rosemary. Add in seafood. In a greased lasagna pan, pour some sauce, place some lasagna, seafood, mozzarella, ricotta sauce, provolone, and press it down before you begin second layer. Follow same order as first layer, ending with lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350 degrees for 35 - 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 493 | |
| Calories from Fat 234 | 47% |
| Total Fat 26.52g | 33% |
| Saturated Fat 16.04g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 508mg | 21% |
| Potassium 387mg | 11% |
| Total Carbs 40.34g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.84g | 3% |
| Protein 23.74g | 38% |
