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Creamy, delicious, low-fat version! Taken from a Pillsbury Low Fat cookbook I have had for years. Based on the two reviews - it doesn't seem popular. I still love it!
- Ready In:
- 1hr 35mins
- 9 uncooked lasagna noodles
- 1 cup chicken broth
- 3 tablespoons cornstarch
- 3 cups skim milk
- 3 teaspoons dried dill
- 2 (8 ounce) packages chopped imitation crabmeat (can use real crab if you want)
- 2 cups shredded swiss cheese
- 1 (9 ounce) package frozen spinach, drained
- 1 (12 ounce) package frozen shelled deveined cooked shrimp, thawed, drained
- 1⁄2 cup shredded fresh parmesan cheese
- Cook lasagna to desired doneness, drain.
- Heat oven to 350°F.
- In medium saucepan, combine broth and cornstarch, blend well. Add milk and dill. Bring to boil, stirring constantly. Cook over medium heat one minute, or until bubbly and thickened, stirring constantly.
- Spread 1/2 cup white sauce in bottom of ungreased 13x9 baking dish. Top with 3 cooked noodles. In medium bowl, combine crabmeat and 1 cup of the white sauce. Mix well. Spoon half of crabmeat mixture over noodles, spread evenly. Sprinkle with 2/3 cup of the Swiss cheese.
- In another medium bowl, combine spinach, shrimp and 1 cup of the white sauce, mix well. Spoon spinach mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining crabmeat mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce.
- Cover tightly with sprayed foil. Bake at 350 for 50-60 minutes until hot and bubbly. Remove and uncover. Sprinkle with remaining 2/3 Swiss and the parmesan cheese.
- Let stand 10 minutes, then enjoy!
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I made this lasagna as specified by the instructions, and it just wasn't good. My DF took a bite and spit it out. The lasagna tasted slimy and fishy. Maybe fresh shrimp and crab could have improved the dish. Also perhaps doing a real alfredo sauce rather than a low fat version might have improved the taste.1Reply