Seafood Lasagna

Name: Seafood Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons celery salt; 59 milliliters dry white wine; 1 teaspoon fennel seeds; 142 grams 1/4 cups crumbled goat or feta cheese; 59 milliliters all-purpose flour; 59 milliliters finely chopped fresh basil; 59 milliliters chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh thyme; 1 garlic clove, minced; 2 garlic cloves, minced; 227 grams package precooked lasagna noodles; 1 Tbsp fresh lemon juice; 237 milliliters 2% reduced-fat cottage cheese; 237 milliliters 1% low-fat milk; 369 grams lump crabmeat; 454 grams cups finely chopped mushrooms (about; 2 teaspoons olive oil; 355 milliliters chopped onion; 28 grams 1/4 cup grated fresh Parmesan cheese; 227 grams cups shredded part-skim mozzarella cheese; 454 grams uncooked large shrimp; 473 milliliters water

Seafood Lasagna might be just the main course you are searching for. This pescatarian recipe serves 8. One portion of this dish contains around 42g of protein, 13g of fat, and a total of 428 calories. This recipe is typical of Mediterranean cuisine. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of lemon juice, garlic cloves, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 37

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Oven

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally.

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Whole Garlic Cloves

Mushrooms

Onion

Thyme

Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates.

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Wine

Remove from heat; stir in crabmeat. Set aside.

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Crabmeat

Peel and devein shrimp, reserving shells.

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Pasta Shells

Shrimp

Cut each shrimp in half lengthwise; cover and refrigerate.

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Shrimp

Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.

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Fennel Seeds

Stock

Celery Salt

Pasta Shells

Shrimp

Water

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Sauce Pan

Sieve

Bowl

Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.

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Cottage Cheese

Whole Garlic Cloves

Goat Cheese

Basil

Juice

Lightly spoon flour into a dry measuring cup, and level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick.

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Shrimp Stock

All Purpose Flour

Milk

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Sauce Pan

Whisk

Remove from heat; stir in Parmesan cheese.

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Parmesan

Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella.

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Cooking Spray

Goat Cheese

Mozzarella

Pasta

Shrimp

Sauce

Crab

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Baking Pan

Bake at 375 for 40 minutes or until golden.

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Oven

Let stand 15 minutes.

Sprinkle with parsley.

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Parsley

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.