- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 261.6
- Total Fat: 9.9 g
- Cholesterol: 88.3 mg
- Sodium: 514.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.1 g
- Protein: 22.8 g
Seafood Lasagna FlorentineSubmitted by: FITNESSFOODIE
IntroductionYou would never guess this recipe is lightened just by tasting. Perfect for company or a special occasion, your guests will be impressed and beg for the recipe. Use your favorite seafood for the haddock, can be shrinp, scallops or almost anything.
Serve with roasted asparagus and a lovely green salad dressed with a light vinaigrette. You would never guess this recipe is lightened just by tasting. Perfect for company or a special occasion, your guests will be impressed and beg for the recipe. Use your favorite seafood for the haddock, can be shrinp, scallops or almost anything.
Serve with roasted asparagus and a lovely green salad dressed with a light vinaigrette.
1/3 cup all-purpose flour
3 cups 2% reduced-fat milk
1 tablespoon light butter
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups (8 ounces) grated Parmigiano-Reggiano cheese, divided
1/8 teaspoon grated whole nutmeg
2 cups thinly sliced onion
6 garlic cloves, minced
1/3 cup (3 ounces) block-style 1/3-less-fat cream cheese, softened
1/2 cup fat free half-and-half
1/2 cup chopped fresh parsley, divided
1 1/2 pound cooked haddock, broken into pieces (I cook it in a saute pan with cooking spray and seasoned with just a little Old Bay. This is great for leftovers too)
2 large eggs
1 (15-ounce) carton fat-free ricotta cheese
6 no-cook lasagna noodles
2 oz fresh baby spinach, rinsed and dried
Lightly spoon flour into a dry measuring cup; level with a knife. Place a large saucepan over medium heat; add flour to pan. Gradually add milk to pan, stirring constantly with a whisk until smooth; cook 1 minute. Stir in butter, thyme, salt, and pepper; bring to a boil. Cook 5 minutes or until thick, stirring constantly. Remove pan from heat; stir in 1 1/4 cups Parmigiano and nutmeg. Set cheese sauce aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté for 1 minute. Remove from heat. Add cream cheese; stir until cheese melts. Stir in half-and-half, 1/4 cup parsley and haddock. Combine eggs and ricotta in a large bowl until smooth.
Spoon 1 cup cheese sauce into bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with a layer of 1/2 of the ricotta mixture, a layer of 1/2 of the baby spinach, a layer of 1/2 of the seafood mixture, and cover with a layer of 1/2 of the remaining cheese sauce. Repeat layers with 3 noodles, remaining half of ricotta mixture, remaining spinach and remaining cheese sauce. Sprinkle with remaining 3/4 cup Parmigiano and a little chopped fresh parsley. Bake at 350° for 45 minutes or until lightly browned.
Let stand 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user KARINSKANH.