Seafood Lasagna Florentine
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/3 cup all-purpose flour 3 cups 2% reduced-fat milk1 tablespoon light butter1 tablespoon chopped fresh thyme1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 cups (8 ounces) grated Parmigiano-Reggiano cheese, divided1/8 teaspoon grated whole nutmegCooking spray2 cups thinly sliced onion6 garlic cloves, minced1/3 cup (3 ounces) block-style 1/3-less-fat cream cheese, softened1/2 cup fat free half-and-half1/2 cup chopped fresh parsley, divided1 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 eggs1 (15-ounce) carton fat-free ricotta cheese6 no-cook lasagna noodles2 oz fresh baby spinach, rinsed and dried
Preheat oven to 350º.
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.
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.
Nutritional Info 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
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