No-Fail Baked Seafood Lasagna - K
Another Kraftfoods.com recipe. I find this site extremely helpful. Of course they use their ingredients but I just list the "generic" ingredients.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 1⁄2cup grated parmesan cheese
- 1
- 1cup cottage cheese
- 1
- 1⁄8
- 9lasagna noodles, cooked, drained
- 1⁄2lb cooked medium shrimp
- 2(6 ounce) cans crabmeat, drained, flaked
- 3tablespoons butter
- 3tablespoons flour
- 3cups milk
Advertisement
DIRECTIONS
- NOTE RE: shrimp,
- use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
- PREHEAT oven to 350°F
- Melt butter in large saucepan on medium heat.
- Add flour; stir with wire whisk until well blended.
- Gradually add milk, mixing well after each addition.
- Bring to boil on medium heat, stirring constantly.
- Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
- Remove from heat.
- Stir in Parmesan cheese; set aside.
- Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
- SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
- Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
- Repeat layers, starting with the noodles.
- Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
- foil with PAM and cover casserole.
- BAKE 25 minute
- Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
- Let stand 10 minute before cutting into 12 pieces to serve.
- TIPS:
- Great Substitute:
- Prepare as directed, substituting ricotta cheese for the cottage cheese.
- Round Out The Meal:
- Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.
Advertisement