Shrimp Creole Lasagna Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 cup finely chopped yellow or green bell pepper | ||
| All purpose flour | 1 Tablespoon | |
| Creole seasoning | 1 Teaspoon | |
| 2 cups canned low-sodium crushed tomatoes | ||
| Okra | 1/2 Cup (16 tbs), sliced | |
| Bay Leaf | 1 | |
| Cottage cheese | 1 1/3 Cup (16 tbs) | |
| Feta cheese | 3 Ounce, crumbled | |
| Egg substitute | 1 Tablespoon | |
| Lasagna noodles | 4 Ounce, cooked, drained | |
| 18 medium shrimp, shelled and deveined | ||
Directions
1. In large saucepan, heat oil; add celery, onion and bell pepper. Cook over medium-high heat, stirring, until onion is translucent, about 3 minutes. Add flour and Creole seasoning; toss to coat vegetables; cook 1 minute longer. Stir in tomatoes, okra, 1/4 cup water and bay leaf; bring to a boil. Reduce heat to low; simmer, covered, 5 minutes. Uncover and simmer 5 minutes longer, stirring occasionally, until mixture is very thick. Remove bay leaf.
2. Preheat oven to 350°F. In small bowl, combine cottage cheese, feta and egg substitute, mixing well. Spread mixture evenly over lasagna noodles; roll up jelly-roll style.
3. Spread 1/2 cup sauce (without okra) in bottom of a 10" round or 8" square baking pan. Place lasagna rolls seam-side down in pan; spoon remaining sauce over top. Cover with foil; bake 30 minutes. Uncover and arrange shrimp on top. Bake, covered, until shrimp turn pink, 5-7 minutes.
2. Preheat oven to 350°F. In small bowl, combine cottage cheese, feta and egg substitute, mixing well. Spread mixture evenly over lasagna noodles; roll up jelly-roll style.
3. Spread 1/2 cup sauce (without okra) in bottom of a 10" round or 8" square baking pan. Place lasagna rolls seam-side down in pan; spoon remaining sauce over top. Cover with foil; bake 30 minutes. Uncover and arrange shrimp on top. Bake, covered, until shrimp turn pink, 5-7 minutes.
Chef
