Thursday, September 16, 2010

Another lasagna...

This lasagna was a bit of a combination of Paula's Shrimp and Scallop Lasagna and my adapted Turkey Spiral recipe. As y'all know I LOVE seafood. I love seafood so much that I took the majority of the shrimp recipes in our stack (partially because I love it and partially because Laura HATES it).

I will actually get to spend 5+ days with some of the freshest seafood in the country next week. My hubby and I have planned a fun couples getaway to San Francisco! We are so thrilled to go on a vacay, but I am also thrilled to get some of the freshest and tastiest crab, shrimp and fish on the West coast!!! Good thing I don't have to have my cholesterol checked because I would be in deep trouble after our shellfish fest :)

If you have been to San Fran, are there any restaurants you recommend?

You could say this lasagna is a little preview to some of the flavors I will be experiencing. Instead of letting this lasagna be all about the seafood, I had to add some veggies!

I started out with some fresh shrimp and scallops from Central Market. The guy behind the counter kind of skimped on my seafood, but I ended up with just under 1/2 a pound of each.

I also tried to find the whole wheat noodles that I used for my spirals. After looking high and low at all of the local grocery stores, I had to settle on normal noodles. I still did the nutrition info for wheat noodles, because they would be the ideal choice when making this dish.

The other change, or truly addition, I made was adding "creamed spinach" to the mix. I simply melted 8 oz of fat free cream cheese and a bit of Garlic Gold in a sauce pan. Once melted, I added the drained and thawed spinach. I let it cook through before layering it in the lasagna.

Overall, it actually turned out pretty good. I might make a little bit more sauce and possibly do 3/4 pound shrimp and 1/2 pound scallops. Either way, it was definitely edible and quite a treat.

Here are the facts (if you count points, 1/8 is about 6)

Spinach, Shrimp and Scallop Lasagna
12 whole wheat lasagna noodles
1 tbsp Smart Balance Light
1 tbsp + 1 tsp Garlic Gold
1 ½ onions, chopped
2 tbsp flour
2 ½ cups fat free half and half
1 cup 2% Italian Blend of cheeses
8 oz fat free cream cheese
10 oz chopped spinach, thawed and drained
¼ tsp black pepper
½ pound sea scallops
½ pound shrimp, peeled and deveined

Preheat oven to 375 degrees. Spray a 13 by 9 inch casserole dish with canola oil spray.
In a large pot of water, cook the noodles until just done, approximately 10 minutes. Let sit until ready to assemble lasagna.

In a large skillet, melt the Smart Balance and 1 tbsp oil, then sauté the onions until soft. Over medium heat, whisk in the flour and gradually add the half and half. Add ½ cheese and pepper. Simmer until thickened. Once sauce begins to thicken add scallops and cook for 3-4 minutes, then add shrimp and cook for an addition 1-2 minutes. Let sauce stand.

In a small saucepan, melt cream cheese and 1 tsp oil. Add spinach and cook until heated through.

To assemble the lasagna, lay 4 noodles on the bottom of the casserole dish. Spread the spinach mixture on top of the noodles. Spread about ½ of the shrimp and scallops across the spinach with about 1/3 f the cream sauce. Layer 4 more noodles. Spread the remaining shrimp and scallops as well as another 1/3 of the cream sauce. Layer the last 4 noodles on the top, spreading the remaining cream sauce. Sprinkle ½ cup of Italian cheese across the top.
Bake the lasagna for 20-25 minutes or until the sauce is bubbling. Enjoy!

1 comment:

  1. I just adore San Francisco...and I'm jealous that you get to go and visit such a fantastic city. You will have an amazing time! We ate some great food there, but it was mostly small mom & pop places that we found walking around. Thanks for sharing this lasagna recipe too. It looks delicious. I love the seafood twist!