Ingredients: |
Ingredients: 9 gluten free rice lasagna noodles
2 tsp extra virgin olive oil
1 red or yellow bell pepper, diced
1 medium onion, diced
1 jar gluten free pasta sauce
2 tbsp dry white wine
1 1/2 lbs cooked seafood
1 cup cottage cheese
1 egg, slightly beaten
6 oz baby spinach, washed and dried
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
|
Directions: |
Directions:Preheat oven to 350º.
In a large pot of gently boiling water, cook lasagna noodles according to package directions. Drain, rinse well with cold water, then set aside. In a sauce pan, heat oil over medium-high heat. Add bell pepper and onion. Saute until tender. Add pasta sauce and simmer for 5 to 10 minutes or until hot and bubbly. Add wine, if using, then set aside. In a small bowl, combine cottage cheese and egg. Set aside.
To assemble, spread a thin layer of pasta sauce mixture in 9 x 13 baking dish. Top with 3 lasagna noodles. Cover with one-third of remaining pasta sauce, half the spinach, half the cottage cheese mixture, half the seafood and sprinkle with half the mozzarella cheese. Cover with 3 lasagna noodles and repeat layering with half the remaining pasta sauce, the remaining spinach, cottage cheese mixture, seafood and mozzarella cheese. Cover with remaining lasagna noodles,pasta sauce and Parmesan cheese. Bake for 40 - 50 minutes or until bubbly and cheese is golden brown. Let stand 10 to 15 minutes before serving. |
This recipe for Seafood Lasagna is from