Spinach & seafood lasagna

Yield: 1 Servings

Measure Ingredient
10 ounces Spinach, Fresh
1 cup Onions; chopped
½ cup Wine
4 \N Cl Garlic
12 ounces Mushrooms, sliced
1 x Butter
½ cup Flour
2 cups Light cream
2 pounds Part Skim Ricotta Cheese
2 tablespoons Basil, fresh
1 teaspoon Dill
2 teaspoons Paprika
1 cup Parmesan cheese; grated
⅓ cup Fresh parsley; chopped
3 \N Eggs
3 cups Mozzarella cheese; shredded
½ pounds Shrimp
¼ pounds Krab
1 pounds Lasagna noodles; cooked
\N \N Salt
\N \N Black Pepper

In a large skillet saute onion, garlic, mushrooms and butter about 5 minutes. Cook spinach, drain, and add to skillet, (finely chop the spinach) Add the flour, cream and wine, simmer. Start your noodles now In a large bowl mix cheese, herbs, Parmesan, paprika, eggs and shredded cheese; set aside. Drain cooked noodles, and assemble by layers. Cover with foil and cook at 350F for about 30 minutes, uncover and cook 10 minutes longer.

Cool for 10 minutes before serving.

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