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Seafood lasagna
Nb persons: 12
| 9 | uncooked dried lasagna noodles |
| SAUCE: | |
| 3 tbsp. | butter |
| 1/4 c. | all-purpose flour |
| 2 tsp. | garlic, finely chopped |
| 1 1/2 c. | milk |
| 1/2 c. | dry white wine, or milk |
| 1 tsp. | nutmeg |
| 1/2 tsp. | salt |
| 1/4 tsp. | pepper |
| 1/8 tsp. | hot pepper sauce |
| RICOTTA FILLING: | |
| 2 | eggs |
| 3/4 c. | Parmesan cheese, grated |
| 1/2 c. | fresh parsley, chopped |
| 2 c. | Ricotta cheese, (15 oz.) carton (2 c.) |
| 1 (4 oz.) jar | sliced pimiento, drained |
| LAYERS: | |
| 1 (12 oz.) pkg. | sm. frozen, cooked shrimp, thawed and drained |
| 1 (8 oz.) pkg. | salad chunks imitation sea stixs, frozen, thawed and drained |
| 3 c. | Swiss cheese, (12 oz.) shredded |
| 12 sprigs | fresh parsley |
Bake 1 hour and 45 minutes. Yield: 12 servings. Delicious!
Heat oven to 375 degrees. Cook noodles according to package directions; rinse. Drain; set aside. In 2 quart saucepan melt butter over medium heat. Stir in flour and garlic until bubbly (1 minute). Stir in 1 1/2 cups milk. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute. Stir in remaining sauce ingredients; set aside. In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese. Repeat layering. Top with remaining noodles, sauce and Swiss cheese. Cover with aluminum foil; bake 25 minutes. Uncover; continue baking 15 to 20 minutes or until lightly browned. Let stand 10 minutes.
1 serving: Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg. You can use "light" Ricotta cheese, skim milk to reduce fat and calorie intake.
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