Seafood Lasagna Recipe
Summary
Preparation Time10 MinCooking Time12 Min
Ready In22 MinDifficulty LevelMedium
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Lasagna noodles | 9 | |
| Onion | 1/3 Cup (16 tbs), finley chopped (TOMATO SEAFOOD SAUCE:) | |
| Garlic | 1 Clove (5gm), minced (TOMATO SEAFOOD SAUCE:) | |
| Olive oil | 2 Teaspoon (TOMATO SEAFOOD SAUCE:) | |
| Pinch hot pepper flakes | ||
| Tomatoes | 1/2 Cup (16 tbs), crushed (TOMATO SEAFOOD SAUCE:) | |
| Chopped basil | 1/4 Cup (16 tbs), dried (TOMATO SEAFOOD SAUCE:) | |
| White wine | 2 Tablespoon (TOMATO SEAFOOD SAUCE:) | |
| Crab meat | 1/2 Pound (TOMATO SEAFOOD SAUCE:) | |
| 1/2 lb chopped poached shrimp | ||
| Whipping cream | 3 Tablespoon (TOMATO SEAFOOD SAUCE:) | |
| 1-1/2 cups packed spinach | ||
| Ricotta cheese | 1 Cup (16 tbs) (CHEESE FILLING:) | |
| Egg | 1 , beaten (CHEESE FILLING:) | |
| Scallops | 1/2 Pound, poached (CHEESE FILLING:) | |
| Green onion | 2 Tablespoon, chopped (CHEESE FILLING:) | |
| Parsley | 2 Tablespoon, chopped (CHEESE FILLING:) | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) (CHEESE FILLING:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large pot of boiling water, cook pasta until al dente (tender but firm); drain and set aside.
Tomato Seafood Sauce: In large bowl, combine onion, garlic, olive oil and hot pepper flakes.
Microwave at High for 2 to 2-1/2 minutes or until softened, stirring once.
Add tomatoes, basil and wine.
Microwave at High for 3 minutes, stirring once.
Mix in crab meat, shrimp and cream.
Set aside.
Cheese Filling: In bowl, cover spinach with vented plastic wrap and microwave at High for 1 minute; drain well and chop.
Return to bowl.
Stir in ricotta cheese and egg.
Fold in scallops, onion and parsley.
Season with salt and pepper to taste.
Set aside.
Assembly: In greased 11- x 7-inch (2 L) casserole, spread thin layer of tomato sauce; top with 3 lasagna noodles, trimming to fit if necessary.
Cover with half of the remaining tomato sauce.
Sprinkle with half of the mozzarella cheese and cover with 3 lasagna noodles.
Spread cheese filling evenly over noodles.
Finish with last 3 noodles, then top with remaining tomato sauce.
Cover lasagna with plastic wrap and refrigerate for up to 1 day.
Turn back one corner of plastic wrap and microwave at High for 5 minutes.
Rotate dish and microwave at Medium (50%) for 8 to 14 minutes or until hot in center, rotating once.
If serving lasagna without refrigerating, microwave at High for 5 minutes.
Rotate dish and microwave at Medium (50%) for 5 to 8 minutes or until heated through.
Remove plastic wrap; sprinkle lasagna with remaining mozzarella.
Cover with foil, shiny side down; let stand for 10 minutes to melt cheese.
Makes 6 servings.
To poach shrimp: Peel and devein shrimp.
In small bowl, microwave 1 cup (250 mL) water at High for 2 to 2-1/2 minutes or until boiling.
Add thick lemon slice and shrimp.
Microwave at High for 1 to 1-1/2 minutes or until shrimp turn pink, stirring once.
Drain.
To poach scallops: Halve scallops.
In small bowl, microwave 1 cup (250 mL) water at High for 2 to 2-1/2 minutes or until boiling.
Add lemon slice and scallops.
Microwave at High for 30 to 45 seconds or until opaque, stirring once.
Drain.
Tomato Seafood Sauce: In large bowl, combine onion, garlic, olive oil and hot pepper flakes.
Microwave at High for 2 to 2-1/2 minutes or until softened, stirring once.
Add tomatoes, basil and wine.
Microwave at High for 3 minutes, stirring once.
Mix in crab meat, shrimp and cream.
Set aside.
Cheese Filling: In bowl, cover spinach with vented plastic wrap and microwave at High for 1 minute; drain well and chop.
Return to bowl.
Stir in ricotta cheese and egg.
Fold in scallops, onion and parsley.
Season with salt and pepper to taste.
Set aside.
Assembly: In greased 11- x 7-inch (2 L) casserole, spread thin layer of tomato sauce; top with 3 lasagna noodles, trimming to fit if necessary.
Cover with half of the remaining tomato sauce.
Sprinkle with half of the mozzarella cheese and cover with 3 lasagna noodles.
Spread cheese filling evenly over noodles.
Finish with last 3 noodles, then top with remaining tomato sauce.
Cover lasagna with plastic wrap and refrigerate for up to 1 day.
Turn back one corner of plastic wrap and microwave at High for 5 minutes.
Rotate dish and microwave at Medium (50%) for 8 to 14 minutes or until hot in center, rotating once.
If serving lasagna without refrigerating, microwave at High for 5 minutes.
Rotate dish and microwave at Medium (50%) for 5 to 8 minutes or until heated through.
Remove plastic wrap; sprinkle lasagna with remaining mozzarella.
Cover with foil, shiny side down; let stand for 10 minutes to melt cheese.
Makes 6 servings.
To poach shrimp: Peel and devein shrimp.
In small bowl, microwave 1 cup (250 mL) water at High for 2 to 2-1/2 minutes or until boiling.
Add thick lemon slice and shrimp.
Microwave at High for 1 to 1-1/2 minutes or until shrimp turn pink, stirring once.
Drain.
To poach scallops: Halve scallops.
In small bowl, microwave 1 cup (250 mL) water at High for 2 to 2-1/2 minutes or until boiling.
Add lemon slice and scallops.
Microwave at High for 30 to 45 seconds or until opaque, stirring once.
Drain.
Chef
