Seafood Lasagna
From midgelet 15 years agoIngredients
- 2 teaspoons olive oil shopping list
- 5 cups finely chopped mushrooms (about 1 pound) shopping list
- 1 1/2 cups chopped onion shopping list
- 2 tablespoons chopped fresh thyme shopping list
- 2 garlic cloves, minced shopping list
- 1/4 cup dry white wine shopping list
- 2 (6.5-ounce) cans lump crabmeat shopping list
- 1 pound uncooked large shrimp shopping list
- 2 cups water shopping list
- 1 1/2 teaspoons celery salt shopping list
- 1 teaspoon fennel seeds shopping list
- 1 1/4 cups (5 ounces) crumbled goat or feta cheese shopping list
- 1 cup 2% reduced-fat cottage cheese shopping list
- 1/4 cup finely chopped fresh basil shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 garlic clove, minced shopping list
- 1/4 cup all-purpose flour shopping list
- 1 cup 1% low-fat milk shopping list
- 1/4 cup (1 ounce) grated fresh parmesan cheese shopping list
- cooking spray shopping list
- 1 (8-ounce) package precooked lasagna noodles shopping list
- 2 cups (8 ounces) shredded part-skim mozzarella cheese shopping list
- 1/4 cup chopped fresh flat-leaf parsley shopping list
How to make it
- Preheat oven to 375F.
- Heat oil in a large nonstick skillet over medium heat.
- Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally.
- Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates.
- Remove from heat; stir in crabmeat.
- Set aside.
- Peel and devein shrimp, reserving shells.
- Cut each shrimp in half lengthwise; cover and refrigerate.
- Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan.
- Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes).
- Strain stock through a sieve into a bowl; discard solids.
- Set stock aside.
- Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Place flour in a small saucepan; gradually add milk, stirring with a
- whisk.
- Stir in shrimp stock; bring to a boil.
- Reduce heat; simmer 5 minutes or until thick.
- Remove from heat; stir in Parmesan cheese.
- Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third
- shrimp, 2/3 cup sauce, and 2/3 cup mozzarella.
- Repeat layers twice, ending with mozzarella.
- Bake at 375F for 40 minutes or until golden.
- Let stand 15 minutes.
- Sprinkle with parsley.
The Rating
Reviewed by 4 people-
love the flavor and recipe thanks high5
momo_55grandma in Mountianview loved it -
Wow, now this sounds truly delicious! Love the sauce that is made using shrimp shells here, how neat!
juels in Clayton loved it -
Definitely worth the effort - that sounds lip-smacking delicious! The shrimp shells absolutely add flavor to the sauce.
krumkake in Chicago Suburbs loved it
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