Seafood Lasagna

Seafood Lasagna
Photo by Photography: Randy Mayor

Ingredients

  • 1 ½ cups chopped onion
  • ¼ cup dry white wine
  • 5 cups finely chopped mushrooms (about 1 pound)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2 garlic cloves, minced
  • 1 ¼ cups (5 ounces) crumbled goat or feta cheese
  • + 16 more ingredients
    • 2 (6.5-ounce) cans lump crabmeat
    • ¼ cup finely chopped fresh basil
    • 1 pound uncooked large shrimp
    • 1 ½ teaspoons celery salt
    • 1 cup 2% reduced-fat cottage cheese
    • 2 tablespoons chopped fresh thyme
    • 2 cups water
    • ¼ cup all-purpose flour
    • 1 (8-ounce) package precooked lasagna noodles
    • ¼ cup chopped fresh flat-leaf parsley
    • Cooking spray
    • 1 teaspoon fennel seeds
    • 1 cup 1% low-fat milk
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 2 cups (8 ounces) shredded part-skim mozzarella cheese
    • 2 teaspoons olive oil

Preheat oven to 375°. 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. Pe...

View full recipe at My Recipes

Comments

Variations on Seafood Lasagna

  • Seafood Lasagna
    • 1/8 teaspoon grated whole nutmeg
    • 12 no-cook lasagna noodles
    • 1 tablespoon butter
    • 1 tablespoon chopped fresh thyme
    • +14 other ingredients
  • Seafood Lasagna
    • 4 T butter, divided
    • 2 shallots, diced
    • 2 oz country ham, diced
    • 1 lb bay scallops or small shrimp
    • 1/4 c white wine
    • 2 c whole milk
    • +11 other ingredients


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