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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.4
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 383.3 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 18.4 g

View full nutritional breakdown of Rumbamel's Seafood Lasagna calories by ingredient
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Rumbamel's Seafood Lasagna

Submitted by: RUMBAMEL

Introduction

I've been wanting to make this for a long time. I found a base of a recipe in a Taste of Home book and made it my own. Enjoy! I've been wanting to make this for a long time. I found a base of a recipe in a Taste of Home book and made it my own. Enjoy!
Number of Servings: 6

Ingredients

    -20 g or about 2T chopped white onions
    -1 green onion finely chopped
    -2 T Smart Balance Light Buttery Spread, I used Olive Oil this time

    -12 oz (1.5 C)Fat Free Chicken broth like Aldi's Fit n Active

    -1 package, 8 oz, Crab Smart Naturals, chopped
    -2 packages, 4 oz each, Simply Seafood Bay Scallops
    -1/8 t white pepper

    -1/2 C white all purpose flour (2.15 oz)
    -2 T Smart Balance Buttery Spread

    -1/8 t white pepper
    -1/2 t salt
    -1 1/2 C skim milk

    -1/4 C parmesan, divided
    -8 noodles from a 9 oz package of Culinary Circle oven ready lasagna noodles

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Directions

--Saute 2T buttery spread and the two types of onions in a large skillet until tender. Add broth and bring to a boil.

--Add the seafood and bring to a boil again. Then reduce to a simmer. Cook UNCOVERED for a couple of minutes or until scallops are firm and opaque in color.

--Drain the juice/broth and set aside both the broth and seafood mix seperately for later use.

--Melt the next 2T buttery spread in the skillet and gradually add your flour, mixing well until smooth. Add your broth that was set aside, milk (SLOWLY) and the next 1/8t of the pepper and all of the salt. Stir until creamy and thick. If it gets lumpy, don't worry you can put it in the blender and puree it. I had to, my first time.

--In a 9 x 13 lightly sprayed glass dish put 1/2 C of the sauce spread on the bottom. Add 3/4C of the creamy sauce to the seafood and stir. Add 4 noodles across the bottom of the dish and top with 1/2 of the seafood mix then sprinkle with 1/2 of the parmesan.

--Add 4 more noodles, another 1/2 C creamy sauce, the remaining 1/2 of the seafood mix and sprinkle with the remaining parmesan cheese. Finally pour the remaining sauce around the edges and anywhere else that the noodles need covered.

--Cook at 350 degrees for 35-40 minutes until brown on edges. Let sit for about 15 minutes before slicing and serving.

--Makes 6 servings.

--Enjoy!!

Number of Servings: 6

Recipe submitted by SparkPeople user RUMBAMEL.






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