Seafood Lasagna With Spaghetti Squash And Broccoli Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Shallots | 1 Cup (16 tbs), minced | |
| Mushrooms | 16 Small, cut in half | |
| Minced garlic | 1 Tablespoon | |
| Dried thyme leaves | 1 Teaspoon | |
| Flour | 3 Tablespoon | |
| 2 cups dry white wine or chicken broth | ||
| 1 cup bottled clam juice | ||
| Ground nutmeg | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| Fish seafood | 1 1/2 Pound, divided | |
| 6 lasagna noodles, cooked and drained | ||
| Mix | 4 Ounce | |
| Broccoli package | 1 , chopped | |
| 1 pound JARLSBERG LITE Cheese, shredded | ||
| 3 cups cooked spaghetti squash | ||
Directions
Heat oil in large skillet over medium-high heat.
Saute shallots, mushrooms, garlic and thyme in oil 4 minutes or until shallots begin to brown.
Add flour; cook, stirring constantly, 2 to 3 minutes.
Add wine, clam juice, nutmeg and pepper.
Boil 3 minutes to thicken and reduce liquid.
Add fish pieces and simmer 3 minutes.
Add scallops; remove skillet from heat and set aside.
Arrange 3 lasagna noodles on bottom of 3 1/2-quart, rectangular baking dish.
Evenly sprinkle with stuffing mix.
Reserve 1 cup sauce mixture; spoon remaining sauce mixture over stuffing mix.
Cover evenly with broccoli, 2/3 of cheese and 2 cups spaghetti squash.
Cover with remaining lasagna noodles, cheese, reserved sauce mixture and remaining spaghetti squash.
Press down firmly Cover tightly with tented foil and bake at 350°F, 45 to 50 minutes or until heated through.
Saute shallots, mushrooms, garlic and thyme in oil 4 minutes or until shallots begin to brown.
Add flour; cook, stirring constantly, 2 to 3 minutes.
Add wine, clam juice, nutmeg and pepper.
Boil 3 minutes to thicken and reduce liquid.
Add fish pieces and simmer 3 minutes.
Add scallops; remove skillet from heat and set aside.
Arrange 3 lasagna noodles on bottom of 3 1/2-quart, rectangular baking dish.
Evenly sprinkle with stuffing mix.
Reserve 1 cup sauce mixture; spoon remaining sauce mixture over stuffing mix.
Cover evenly with broccoli, 2/3 of cheese and 2 cups spaghetti squash.
Cover with remaining lasagna noodles, cheese, reserved sauce mixture and remaining spaghetti squash.
Press down firmly Cover tightly with tented foil and bake at 350°F, 45 to 50 minutes or until heated through.
Chef
