White Seafood Lasagna
TOTAL TIME: Prep: 1 hour Bake: 40 min. + standing
YIELD: 12 servings.
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
Ingredients
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9 uncooked lasagna noodles
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1 tablespoon butter
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1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
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1 pound bay scallops
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5 garlic cloves, minced
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1/4 cup white wine
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1 tablespoon lemon juice
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1 pound fresh crabmeat
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CHEESE SAUCE:
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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3 cups 2% milk
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1 cup shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Dash ground nutmeg
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RICOTTA MIXTURE:
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1 carton (15 ounces) part-skim ricotta cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 cup shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 cup seasoned bread crumbs
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1 large egg, lightly beaten
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TOPPING:
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1 cup shredded part-skim mozzarella cheese
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1/4 cup grated Parmesan cheese
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Minced fresh parsley
Directions
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1.
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
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2.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
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3.
Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
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4.
For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
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5.
Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
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6.
Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts
1 piece: 448 calories, 19g fat (11g saturated fat), 158mg cholesterol, 957mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 39g protein.
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