Seafood Lasagna

Mylolamia

Several of my friends have asked me to post this recipe for Seafood Lasagna. So here it is.

9 uncooked whole wheat lasagna noodles
1 cup of chopped bok choi (original recipe called for 1 cup trimmed and halved snow peas)
1 cup thinly sliced red bell pepper (or orange or yellow or combination)
1-1/2 cups part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp. fresh chopped chives
1 egg
1 tbsp. butter
2 tsps. Minced garlic
2-1/2 cups 1% milk
6 tbs. all purpose flour
2 tsp. hot pepper sauce (optional)
2 tsps. reduced sodium chicken bouillon cubes
1/2 tsp. dry mustard
1/2 tsp freshly ground black pepper
1/4 tsp. salt. (optional)
3/4 lb. bay scallops
3/4 cup lump crabmeat, chopped and broken into bite-sized pieces (I used 3 - 120 g cans Cloverleaf crabmeat incl. liquid)
3/4 cup packed light old or sharp cheddar cheese (3 oz./85 g), divided
1/4 cup minced fresh parsley

Put bok choi or snow peas and peppers into microwave safe dish with little water and cook on high 3 minutes. Drain and set aside.

In a bowl, mix together ricotta cheese, Parmesan cheese, egg, and chives. Set aside.

For Sauce:
Melt butter in large pot over medium heat. Add garlic and cook 1 minute. Combine flour, milk and hot sauce (if using) until smooth. Add to flour/garlic increasing heat to medium-high and whisk until thick , around 6 to 7 minutes. Stir in bouillon powder, dry mustard, pepper and salt. Add scallops and cook until opaque, about 5 minutes. Stir in crabmeat with liquid (if using canned), 1/2 cup cheddar, parsley, bok choi and peppers. Cook until cheese is melted and sauce has thickened up again. Take sauce off heat.

Spray a 9 x 13" baking dish with cooking spray. Spread about 1 cup of sauce on bottom of dish. Top with 3 uncooked noodles. Pour 1/3 sauce on top. Layer 3 more noodles. Spread all ricotta mixture over noodles, follow with 1/3 sauce, with last 3 noodles and rest of sauce. Sprinkle remaining 1/4 cup cheese on top.

Cover with foil. Bake at 350F for 40 minutes. Let stand 5 minutes before serving. Delicious!

Makes 8 servings. Per serving - if using fresh lump fresh crab - 365 calories, 9.8 g total fat, 1 g protein, 37 g carbohydrates, 3 g fibre, 102 g cholesterol, 516 g sodium.

jkcrawford

Bump for later

hanniejong

Thanks I have it printed out will try sometime soon.

ericadawn92

bookmarking this! i love lasagna and i love seafood!

Bean5

Really looks great! Can you check the protein count? Seems like it should be higher per serving, with the seafood.
Thanks for sharing.

heatherk72

BUMP!

Breadbar

Bump!

Mylolamia

You are right...my error...protein count is 33 g per serving. BTW. No need to use the veggies listed...anything can be used including spinach, carrots, asparagus...the idea is more vegetables.

shercoup

bump for later. sound delish