Seafood Lasagna

This recipe is well...divine! It is reduced calorie and reduced fat so never fear!!

Ingredients:

• Whole Wheat Lasagna Noodles (9)
• Light Alfredo Sauce (10 oz)
• 8 oz crab meat tub
• 4 oz can crab meat
• 4 oz can tiny shrimp (drain)
• 12 oz 31-40 peeled, deveined, tall off shrimp
• 8 oz reduced fat ricotta
• 8 oz frozen, chopped spinach
• 1 tbsp butter
• 1 tbsp flour
• 2/3 cup skim milk
• 1/4 cup parmesan
• 1 cup shredded fat free mozzerella
• pepper
• paprika
• salt
• basil
• garlic powder
• onion powder

Making a roux with butter, flour, salt, and paprika.

Here I have added milk and allowed it to thicken.

In a large pot I have added all the seafood and seasonings.

This is the roux-turned bechamel (white sauce), and added to it are the light alfredo sauce, spinach, salt & pepper.

This is a pic of the thin sauce layer with noodles laying across. (I didn't photograph the noodles cooking-I assume you can do that ). On top of this layer you will do seafood, a bit more sauce, followed by three more noodles and repeat.

I added 1/2 my shredded cheese to the next to last layer and 1/2 on top (as shown) but you can do all on top!  Cover with foil and bake.

This is after baking (& chilling) to be honest we dove right in and I forgot to take it fresh out of the oven but we had enough left over I snapped this...It was pretty tasty! Next time I think I will upgrade and use lump claw meat or lobster *drool*


DIRECTIONS:

1. Cook noodles according to package instructions and preheat oven to 350* (bake).
2. Make a roux. (Melt butter, add flour-stir until well blended)
3. Add paprika (just a sprinkle), a few dashes of salt and pepper, stir.
4. Slowly add milk and cook over low until thickened.
5. Add in ricotta. parmesan and alfredo sauce, stir well.
6. Add in Spinach and stir.
7. Heat all seafood meats together adding salt and pepper to taste and basil.  Cook over medium-low until all packing liquids have evaporated and seafood is mixed and heated through.
8. ASSEMBLE!
9. Grease or spray a 9 X 13 pan.
10. Place just enough of the spinach alfredo to coat bottom of pan.
11. Add 3 noodles over top (they will not completely cover (this is a great carb reduction and you won't miss them anyways because the whole wheat pack a great flavor in small doses!)
12. Add 1/2 of the seafood, followed by 1/3 of the sauce.
13. Three more noodles then repeat with remainder of seafood and 1/3 of sauce, plus about 1/2 cup shredded cheese.
14. Three noodles, coat with remaining sauce then top with 1/2 cup shredded cheese.
15. Cover and bake for 20-25 mins, uncover and bake another 15-20.
16. EAT AND ENJOY!!!!

I served this with a cucumber, tomato, feta, vinaigrette salad...perhaps that recipe to come soon!