[edit] Ingredients
2 |
pkt frozen chopped spinach, thawed and squeezed dry |
1 |
pound fresh small shrimp, peeled and deveined |
8 |
|
½ |
cup chopped onion |
½ |
cup chopped red bell pepper |
8 |
ounces pkg. neufchatel cheese, room temperature |
16 |
ounces nonfat cottage cheese |
3 |
ounces swiss cheese, shredded |
¼ |
cup egg substitute |
2 |
tablespoons skim milk |
¼ |
teaspoon salt |
¼ |
teaspoon pepper |
⅓ |
|
1 ¾ |
cups skim milk |
⅓ |
cup dry white wine |
8 |
ounces box lasagna noodles, cooked until barely done |
¼ |
cup parmesan cheese |
[edit] Preparation
Step 1 |
Cook shrimp in boiling water or in microwave until just cooked; set aside. Spray a large saucepan with nonstick spray and saute onions and red bell pepper until tender. Transfer to a bowl and stir in neufchatel while vegetables are still hot. Add cottage cheese, 1/2 cup of the swiss cheese, egg substitute, the 2 tablespoons of milk, salt and pepper. Set mixture aside. |
Step 2 |
In large saucepan, stir flour and milk, and cook over medium heat until thickened, about 5 minutes; stir constantly to prevent scorching. Remove from heat and stir in remaining swiss cheese, dry wine, cooked shrimp and crab meat. |
Step 3 |
In 9x13 pan which has been sprayed with nonstick spray, layer noodles with seafood mixture and cheese mixture, and spinach. Top with parmesan cheese. Bake at 350*F 30 to 40 minutes or until bubbly and lightly browned. |
Step 4 |
Serves 9 |
[edit] About Heavenly Seafood Lasagna
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