Seafood Lasagna
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!
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INGREDIENTS
Nutrition- 9uncooked lasagna noodles
- 1cup chicken broth
- 3tablespoons cornstarch
- 3cups skim milk
- 3teaspoons dried dill
- 2(8 ounce) packages chopped imitation crabmeat (can use real crab if you want)
- 2cups shredded swiss cheese
- 1
- 1(12 ounce) package frozen shelled deveined cooked shrimp, thawed, drained
- 1⁄2cup shredded fresh parmesan cheese
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DIRECTIONS
- 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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