Rumbamel's Seafood Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- 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
--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.
--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.
Nutritional Info 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
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