Creamy Seafood Lasagna
photo by *Parsley*
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 226.79 g box no-boil lasagna noodles
- 59.16 ml butter
- 4 garlic cloves, minced
- 73.94 ml flour
- 946.36 ml fat-free half-and-half
- 354.88 ml shredded parmesan cheese
- 473.18 ml shredded part-skim mozzarella cheese, DIVIDED USE
- 2.46 ml dill
- 425.24 g carton part-skim ricotta cheese
- 1 egg, beaten
- 2.46 ml salt
- 78.78 ml chopped scallion, reserve dark green tops
- 283.49 g box chopped spinach, thawed and squeezed dry, can use chopped broccoli
- 453.59 g small cooked baby shrimp, thawed if frozen
- 226.79 g cooked bay scallops, thawed if frozen
directions
- Preheat oven to 350. Have a rectangular lasagna pan handy.
- In a saucepan, melt butter and add garlic.
- Stir in flour and cook until smooth.
- Gradually whisk in the milk until smooth.
- Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
- In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
- In a separate small bowl, toss together the shrimp and scallops.
- Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
- Place 3 lasagna noodles across the bottom.
- Spread 1/3 of the ricotta/spinach mixture over noodles.
- Sprinkle 1/3 of the shrimp/scallop combo over top.
- Spread 1/3 cheese sauce over that.
- Repeat these layers two more times.
- End with the last 3 lasagna noodles.
- Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
- Sprinkle chopped dark green parts of scallions over top; if desired.
- Cover with non-stick foil and bake for 45 minutes.
- Uncover and bake for an additional 15 to 20 minutes.
- Remove from oven and let rest for at least 20 minutes before cutting to serve.
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RECIPE SUBMITTED BY
*Parsley*
United States