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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Retaurant quality meal from your very own kitchen. Ingredients:
8 tablespoons butter |
8 tablespoons flour |
1 cup half-and-half |
1 cup skim milk |
1 cup broth, any flavor |
1 teaspoon salt |
1 teaspoon pepper |
2 teaspoons nutmeg |
1 lb lasagna noodle |
10 ounces frozen spinach |
16 ounces ricotta cheese |
8 ounces mozzarella cheese |
10 ounces provolone cheese |
8 ounces diced onions |
1/2 cup parmesan cheese |
2 tablespoons tomato paste |
2 lbs seafood (shrimp, scallops) |
1 cup flat leaf parsley |
3 sprigs fresh rosemary |
2 cups white wine (optional) |
2 tablespoons old bay seasoning (optional) |
Directions:
1. Defrost and prepare seafood if necessary. Slice scallops in half if large. Place seafood in the wine and Old Bay seasoning and put aside.
2. Parboil the lasagna noodles for approximately 4 minutes.
3. Boil the spinach, then drain and press out any liquid.
4. Melt butter and add flour whisking constantly. Gradually add half n half, milk and broth. Add salt, pepper and nutmeg. Set aside.
5. Saute onions in a little oil. Add spinach, tomato paste, parsley and rosemary. Add seafood stirring until opaque, no more then 3 minutes.
6. In a greased lasagna pan or 11 X 13 dish, pour some sauce, place some lasagna noodles, seafood, mozzarella, ricotta cheese, provolone, and press it down before you begin second layer.
7. Follow same order as first layer, ending with lasagna strips and remaining sauce. Sprinkle Parmesan cheese over top.
8. Bake at 350 degrees for 35 - 40 minutes.
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