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Seafood Lasagna (Lower In Fat) Recipe
Makes 6-8 servings
9 Whole wheat Lasagna noodles
1 cup trimmed, halved Snow Peas
1 cup thinly sliced Red Pepper
1 1/2 cup partly skimmed Ricotta Cheese
1/4 cup grated Parmesan Cheese
1 Egg White
1 tbsp Butter
2 cloves Gralic, minced
1/4+1 tbsp All purpose flour
2 1/2 cups Skim milk
2 tsp low-sodium Chicken bouillon powder
1/2 tsp each dry Mustard and Black Pepper
1/4 tsp Salt
3/4 lbs Bay Scallops
3/4 lb lump Crab Meat, chopped or broken into bite sized pieces
3/4 cup shredded reduced-fat sharp Cheddar Cheese
1/4 cup chopped fresh parsley
Prepare lasagna noodles according to pkg directions. Drain, rinse with cold water, drain and set aside.
Place snow peas and red pepper in a microwavable safe dish with a 1/4 cup water. Cook on high for 3 mins. Drain and set aside.
In a med. bowl mix together ricotta, parmesan, and egg white. Set aside.
To prepare sauce, melt butter in a large pan over med. heat. Add garlic. Cook for 1 minute. Mix the flour and milk together until smooth. Add to garlic. Increase the heat med.-high. Stir using a whisk. Cook until mixture is thick and bubbly, about 6-7 mins.
Stir in bouillon powder, dry mustard, pepper and salt. Add scallops. Cook until scallops are opaque, about 5 mins. Stir in crabmeat, 1/2 cup cheese, parsley, snow peas and red pepper. Cook for 1 more minute, until cheese is completly melted. Remove sauce from heat.
Spray a 9x13" baking pan with non-stick spray. To assemble lasagna, cover bottom of dish with 3 noodles. Pour 1/3 sauce over noodles. Layer 3 more noodles over sauce. Spread all the ricotta/parmesan mixture over noodles, followed by 1/3 of the sauce. Top with 3 more noodles and remaining sauce. Sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350°F for 40 mins. Let stand 5 mins before serving.
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