Seafood Lasagna (Lower In Fat)

Ingredients

Makes 6-8 servings 9 Whole wheat Lasagna noodles1 cup trimmed, halved Snow Peas1 cup thinly sliced Red Pepper1 1/2 cup partly skimmed Ricotta Cheese1/4 cup grated Parmesan Cheese1 Egg White1 tbsp Butter2 cloves Gralic, minced1/4+1 tbsp All purpose flour2 1/2 cups Skim milk2 tsp low-sodium Chicken bouillon powder1/2 tsp each dry Mustard and Black Pepper1/4 tsp Salt3/4 lbs Bay Scallops3/4 lb lump Crab Meat, chopped or broken into bite sized pieces3/4 cup shredded reduced-fat sharp Cheddar Cheese1/4 cup chopped fresh parsleyPrepare lasagna noodles according to pkg directions. Drain, rinse with cold water, drain and set aside. Place snow peas and red pepper in a microwavable safe dish with a 1/4 cup water. Cook on high for 3 mins. Drain and set aside. In a med. bowl mix together ricotta, parmesan, and egg white. Set aside. To prepare sauce, melt butter in a large pan over med. heat. Add garlic. Cook for 1 minute. Mix the flour and milk together until smooth. Add to garlic. Increase the heat med.-high. Stir using a whisk. Cook until mixture is thick and bubbly, about 6-7 mins. Stir in bouillon powder, dry mustard, pepper and salt. Add scallops. Cook until scallops are opaque, about 5 mins. Stir in crabmeat, 1/2 cup cheese, parsley, snow peas and red pepper. Cook for 1 more minute, until cheese is completly melted. Remove sauce from heat. Spray a 9x13' baking pan with non-stick spray. To assemble lasagna, cover bottom of dish with 3 noodles. Pour 1/3 sauce over noodles. Layer 3 more noodles over sauce. Spread all the ricotta/parmesan mixture over noodles, followed by 1/3 of the sauce. Top with 3 more noodles and remaining sauce. Sprinkle with remaining 1/4 cup cheese. Cover and bake at 350F for 40 mins. Let stand 5 mins before serving

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