Ingredients for Creamy Seafood Lasagna
- No Boil Lasagna Noodles
- 1/4 cup butter
- Garlic Cloves
- 1/4 cup all-purpose flour
- Fat Free Half And Half
- 1 1/2 cups grated Parmesan cheese
- Part Skim Mozzarella Cheese
- 1 tablespoon fresh dill
- Part Skim Ricotta Cheese
- 1 large egg
- 1/2 teaspoon salt
- 2 tablespoons chopped scallions
- 5 ounces fresh spinach (or 10 ounces chopped broccoli)
- Baby Shrimp
- Bay Scallops
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How to Make Creamy Seafood Lasagna
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch rectangular lasagna pan.
- In a medium saucepan, melt 1/4 cup butter over medium heat. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until smooth.
- Gradually whisk in 3 cups whole milk until smooth and creamy.
- Stir in 1 1/2 cups grated Parmesan cheese and 1 cup shredded mozzarella cheese.
- Add 1 tablespoon fresh dill and stir until melted, smooth, and thickened.
- Set aside 1 cup of the cheese sauce.
- In a medium bowl, combine 15 ounces ricotta cheese, 1 large egg, 1/2 teaspoon salt, 2 tablespoons chopped scallions, and 5 ounces fresh spinach (or 10 ounces chopped broccoli), well combined.
- In a separate small bowl, toss together 1 pound shrimp (peeled and deveined) and 8 ounces sea scallops.
- Spread a thin layer of the cheese sauce in the bottom of the prepared lasagna pan.
- Layer 3 no-boil lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the noodles.
- Sprinkle 1/3 of the shrimp and scallop mixture over the ricotta.
- Spread 1/3 of the remaining cheese sauce over the seafood.
- Repeat layers two more times.
- Top with the remaining 3 lasagna noodles.
- Pour the reserved 1 cup of cheese sauce evenly over the top.
- Sprinkle with the remaining 1 cup of mozzarella cheese and the chopped dark green parts of 2 scallions.
- Cover with aluminum foil.
- Bake for 45 minutes covered.
- Uncover and bake for an additional 15-20 minutes, or until bubbly and golden brown.
- Remove from oven and let rest for at least 20 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
29g
Fat
84g
Carbs
7g
