Quick Creamy Lasagna Three Ways |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This came from the USA Weekend insert in my Saturday paper and they say: Why do we love this lasagna? Let us count the ways: 1. Lasagna can be a yawner, but this formula is outstanding yet utterly simple (especially the chicken and seafood versions). 2. It's do-ahead, cheap and feeds a crowd. And almost everyone will eat lasagna. 3. It can be frozen for a month or more. Simply thaw overnight in the fridge before baking. 4. It easily retains heat for a half-hour, making it a good candidate for the buffet table. There are 3 different fillings listed. I am listing this recipe as Seafood Lasagna but will list the other two as well. Ingredients:
2 tablespoons olive oil |
3 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes (preferably fire-roasted) |
1 1/2 tablespoons salt |
2 (8 ounce) boxes lasagna noodles (oven ready, rippled style, such as ronzoni) |
1 1/2 teaspoons dried basil |
12 ounces cream cheese, reduced-fat (not fat-free) |
1/2 cup chicken broth, reduced-sodium or 1/2 cup vegetable broth, divided |
3 3/4 cups shredded mozzarella cheese (part-skim or whole milk) |
3/4 cup grated parmesan cheese |
16 ounces lump crabmeat (2 cups) |
2 cups baby shrimp |
Directions:
1. Sauté garlic over medium-high heat in oil until the garlic starts to sizzle. Add tomatoes and enough water to make a sauce that's neither thin nor gloppy. Bring to a simmer; reduce heat and simmer, partially covered, for about 10 minutes (makes a generous 3 cups). Or use 1 25- or 26-ounce jar good-quality marinara sauce.
2. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
3. Dissolve salt in 2 quarts of hot tap water in a 9-by-13-inch lasagna dish. Add noodles; soak until soft, about 10 minutes. Drain; arrange noodles in a single layer on a baking tray.
4. Assemble your choice of filling in a bowl, then stir in basil, 8 ounces of cream cheese and 1/4 cup broth.
5. Mix the remaining cream cheese and broth in a small bowl.
6. Smear 1/4 cup marinara sauce over the bottom of the baking dish. Make four layers in the following order: three lasagna noodles, 3/4 cup marinara, 1 cup of your filling (or a scant cup of the spinach-mushroom filling), 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella and 1/4 cup Parmesan. Spray foil with cooking spray and cover pan.
7. Bake until bubbly throughout, about 40 to 45 minutes. Leave the lasagna on the same rack and turn the oven to broil. Remove foil and broil until the top is spotty brown, 4 to 5 minutes. Remove from oven; let it sit for 10 minutes. Cut into squares and serve.
8. Seafood Filling:
9. Mix 16 ounces (2 cups) pasteurized lump crabmeat, patted dry, and 2 cups cooked salad shrimp in a medium bowl.
10. Chicken Filling:
11. Remove skin and bones from a large cooked chicken and shred enough meat to equal 4 cups.
12. Spinach-Mushroom Filling:
13. Thaw (do this in a microwave, if you wish) and squeeze dry 2 10-ounce packages frozen chopped spinach in a colander. Set aside. Heat 2 Tbs. of oil in a 12-inch skillet over medium-high heat. Sauté 1 pound of sliced mushrooms, preferably baby bella, until tender and well browned, 5 to 7 minutes. Add spinach; continue to sauté until heated through.
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