Spinach & seafood lasagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Spinach, Fresh |
| 1 | cup | Onions; chopped |
| ½ | cup | Wine |
| 4 | 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 | Eggs | |
| 3 | cups | Mozzarella cheese; shredded |
| ½ | pounds | Shrimp |
| ¼ | pounds | Krab |
| 1 | pounds | Lasagna noodles; cooked |
| Salt | ||
| Black Pepper | ||
Directions
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.