Seafood Lasagne

Seafood Lasagne 

Seafood Lasagne

We tried a new recipe tonight.  Well I had written “Good” beside the recipe in this 2006 magazine which I often do if its truly something worthy of trying again and to remind me where it is.  In this case I don’t or we don’t remember making or eating it.  But it is good.  The recipe doesn’t call for salt or pepper and it has a pleasant blend of flavours and a sweetness. Although its rich its really not because we used 2% cottage cheese and 1% milk, part-skim mozzarella cheese and light parmesan cheese.  If you try it let me know what you think.


3 tbsp flour

3 tbsp margarine

3 cups 1% milk

1/2 cup light Kraft parmesan cheese

1 pkg frozen chopped spinach, thawed and drains

1 cup 2% cottage cheese

1 cup Kraft Mozzarella cheese, partly skimmed, grated and divided

1/8 tsp ground nutmeg

9 lasagne noodles, cooked and drained

1/2 lb fresh or thawed frozen, cleaned medium shrimp (31 to 35 count) cooked

120 g imitation crab or lobster, cut into smaller sized chunks

Preheat oven to 350F.

Cook lasagna noodles and drain.

 Melt butter in large saucepan.  Add flour, stir with whisk until well blended.  Gradually add milk, mixing well after each addition.  Bring to boil on medium heat, lower heat and stir and heat for 3 minutes, until thickened.  Add parmesan cheese, remove from heat and set aside.

Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and nutmeg

Spread ¼ of the parmesan cheese sauce into bottom of 13×9” baking pan.  Cover with 3 of the noodles and ½ of each of the shrimp, crab and spinach, top with ¼ of the parmesan cheese sauce and repeat again starting with noodles.

Top with remaining 3 lasagne noodles, remaining parmesan cheese sauce and the remaining /3 cup of mozzarella cheese. Cover with foil.Bake 25 minutes. Uncover and bake another 20 minutes until heated through.  Let stand 10 minutes before cutting.

It is supposed to serve 12 people but I would say 6-7 people would have a nice portion.


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