gleich zum inhalt springen

Seafood Lasagna

Ingredients:

  • 9 lasagna noodles – prepare according to directions on package
  • 2 C heavy cream
  • 2 T cream cheese
  • 4 C 6 cheese Italian blend cheese
  • 1 lg container cottage cheese
  • 1 whole egg
  • 2 C small shrimp
  • 1 C sliced baby Portabella mushrooms
  • 2 cloves garlic, minced
  • 2 T Moscotto wine
  • 2 tsp basil
  • 1 tsp fresh ground pepper
  • 1 T butter
  • Olive oil

Directions:

Preheat oven to 350 degrees.  Prepare lasagna noodles.  In a large skillet, saute shrimp in a small amount of olive oil, basil and 1 minced clove garlic until cooked through.  In a medium sauce pan, melt butter and saute 1 clove minced garlic. Slowly add cream and heat until mixture comes to a slight boil, stirring constantly. Add cream cheese and stir until blended.  Slowly add about 1 cup of the Italian blend cheese until completely blended and sauce thickens.  Add wine and season with pepper.  Set aside.   In another large saute pan, drizzle the pan with olive oil and saute sliced mushrooms and onion, sprinkled with pepper, until browned.  Stir mushroom mixture and Shrimp mixture into the sauce, set aside.  In a large mixing bowl, blend 1 egg, 1/4 cup of the Italian cheese, basil and cottage cheese until mixed well.

Line the bottom of a 9 x 13 glass baking dish with 3 of the lasagna noodles.  Layer the cheese mixture over the noodles, top with cheese and shrimp sauce and sprinkle with Italian blend cheese.  Repeat with the rest of the noodles.  Cover with foil and bake in center of oven for about 20 minutes, or until bubbly.  Remove foil and bake for 10 minutes more or until lightly browned on top.  Remove from oven and let sit for about 10 minutes before serving.  Makes 12 servings.

Lighter and/or Gluten Free Option:

Swap the standard lasagna noodles for rice lasagna noodles.  Swap the cream cheese for 1/3 less fat cream cheese, do not use fat free as it will not break down well. Swap the cottage cheese for the low fat version. Use the Reduced fat Italian blend instead of the 6 cheese Italian blend.  Use Fat Free half & half instead of the heavy cream.  Olive oil cooking spray is a great alternative to the standard olive oil.  You can also use imitation crab instead of the shrimp.  Keep in mind that rice noodles and reducing calorie count can cause the sauce to be a little bland.  You may want to add extra garlic, pepper, or top with grated Parmesan cheese to add a little flavor.  These changes can bring the calorie count down considerably and also reduce the fat count to less than 8 grams per serving.

seafood lasagna Seafood Lasagna

Related terms: Paula Deen Seafood Lasagna, Barefoot Contessa Seafood Lasagna, White Seafood Lasagna Recipe, Seafood Lasagna with Spinach, Crab and Shrimp Lasagna, Olive Garden Seafood Lasagna, Seafood Lasagna with Red Sauce, Seafood Lasagna Roll Ups

Your Reply:

You've got tologin to leave a Reply.

Trackback this Article  |  Subsribe to Comments