Seafood Lasagna

[ 0 ] April 15, 2013 |

Seafood lasagna

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.

Seafood lasagna

This lasagna will please your family and guests.

I use no-boil lasagna noodles for a quicker version.

Seafood Lasagna
Serves: 8
  • 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
  1. Preheat oven to 375°.
  2. 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.
  3. Combine goat cheese, cottage cheese, basil, juice,1 garlic clove, and spinach; set aside.
  4. 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.
  5. 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.
  6. Adapted from Cooking Light Magazine

Seafood lasagna

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Main Dishes, Pasta

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