Zutaten für South Of The Border Lasagna
- Medium Shrimp
- 2 cloves minced garlic
- Red Sweet Bell Pepper
- Olive Oil
- 4 tablespoons margarine
- 1/4 cup all-purpose flour
- Old Bay Seasoning
- Chicken Broth
- Whipping Cream
- Chunky Salsa
- Corn Tortillas
- Imitation Crabmeat
- 2 cups shredded Monterey Jack cheese
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Zubereitung von South Of The Border Lasagna
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound peeled and deveined shrimp, 2 cloves minced garlic, and 1 bell pepper (any color), chopped. Cook until shrimp turns pink (about 3-5 minutes).
- Remove shrimp mixture from skillet and set aside.
- In the same skillet, melt 4 tablespoons margarine. Whisk in 1/4 cup all-purpose flour and 1 teaspoon chili powder until smooth.
- Gradually whisk in 2 cups chicken broth, stirring constantly until the sauce thickens (about 2-3 minutes).
- Stir in 1 cup heavy cream and 1 1/2 cups your favorite salsa. Heat through.
- Lightly butter a 9x13 inch baking pan. Spread 1/2 cup of the sauce in the bottom of the pan.
- Layer half of 10-12 corn tortillas, cut into thirds, over the sauce. Top with half of the shrimp mixture, half of 1 cup cooked crab meat, half of the remaining sauce, and half of 2 cups shredded Monterey Jack cheese.
- Repeat layers, omitting the top layer of cheese.
- Bake uncovered at 350°F (175°C) for 35 minutes.
- Sprinkle the remaining Monterey Jack cheese over the lasagna.
- Bake for another 5 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
35g
Fat
116g
Carbs
15g
