Seafood Lasagna Recipe
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Category: |
Category: |
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Main Recipe |
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Ingredients: |
Ingredients: 1 pkg. (300 g) frozen chopped spinach, thawed, well drained (squeeze it good!)
1 cup low fat cottage cheese
1 cup Shredded Mozzarella Cheese, divided
1/8 tsp. ground nutmeg
9 lasagna noodles, uncooked - either oven-ready, or regular.
1/2 lb. (225 g) cooked cleaned medium shrimp
2 cans (120 g each) crabmeat, drained, flaked
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Directions: |
Directions:Heat oven to 350°F.
Make the Bechamel Cheese Sauce.
Combine spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crab meat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with noodles. Top with remaining noodles, Parmesan sauce and mozzarella; cover.
Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve. |
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Bechamel Cheese Sauce |
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Ingredients: |
Ingredients: 3 tbsp butter
3 tbsp flour
3 cups milk
1/2 cup grated parmesan cheese
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Directions: |
Directions:Melt butter in large saucepan on medium heat.
Whisk in flour until blended. Gradually stir in milk.
Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat.
Stir in Parmesan; set aside. |
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Personal
Notes: |
Personal
Notes: For a moist lasagna, use cooked noodles. You can use ricotta instead of cottage cheese. Try fresh spinach (lightly steamed and drained). You can use any kind of cooked sea food you want. I love this one because it is different from most lasagna's and very tasty.
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