Shrimp & Scallop Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 lasagna noodles3 tablespoons unsalted butter1 small onion, finely chopped2 cloves garlic, minced3 tablespoons all-purpose flour2 1/2 cups half-and-half1 cup grated Romano1/2 teaspoon salt substitute1/4 teaspoon ground black pepper3/4 pound sea scallops, cut in half or quartered3/4 pound medium shrimp, peeled and deveined1/2 cup grated Parmesan
Preheat the oven to 375ºF. Spray a 13x10 inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and coo the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt substitute and pepper and stir again. Add the scallops and coo for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
Serving Sized = 1/12 lasagna
Number of Servings: 12
Recipe submitted by SparkPeople user HORIZONS2.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and coo the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt substitute and pepper and stir again. Add the scallops and coo for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
Serving Sized = 1/12 lasagna
Number of Servings: 12
Recipe submitted by SparkPeople user HORIZONS2.
Nutritional Info Amount Per Serving
- Calories: 309.3
- Total Fat: 16.6 g
- Cholesterol: 114.1 mg
- Sodium: 442.2 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.1 g
- Protein: 22.3 g
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