This lasagna is rich and tasty, loaded with seafood and vegetables, this dish is a favorite.
The creamy sauce pairs very well with shrimp, crab, and spinach.
This lasagna will please your family and guests.
I use no-boil lasagna noodles for a quicker version.
- 2 Tablespoons olive oil
- 5 cups finely chopped mushrooms (about 1 pound)
- 1 cup chopped onion
- 1 teaspoon dry thyme
- 3 garlic cloves, minced
- ¼ cup dry white wine
- 2 (6.5-ounce) cans lump crabmeat
- 1 pound cooked medium shrimp
- 1¼ cups (5 ounces) crumbled goat or feta cheese
- 1 cup 2% reduced-fat cottage cheese
- ¼ cup finely chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1pkg. (10 oz.) frozen chopped spinach, thawed, drained
- ¼ cup all-purpose flour
- 1 cup 1% low-fat milk
- 1 8 oz bottle clam juice
- ¼ cup (1 ounce) grated fresh Parmesan cheese
- Cooking spray
- 1 (8-ounce) package precooked lasagna noodles
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- ¼ cup chopped fresh flat-leaf parsley
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 3 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat and shrimp. Set aside.
- Combine goat cheese, cottage cheese, basil, juice,1 garlic clove, and spinach; set aside.
- Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in clam juice; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.
- Spread ½ cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, ⅔ cup sauce, and ⅔ cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
- Adapted from Cooking Light Magazine