RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 754
| View Recipe |
|
|
| Recipe Name: |
Seafood Lasagna with Three Cheeses |
| Source: |
Chef Wendy Perry, Personal Chefs Network |
Submitted by: |
|
Last Modified: |
2010-02-02
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
Yes |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$6.86
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Tablespoon oil, olive
15 Ounce(wt)s cheese, ricotta, part skim
Optional Ingredients:
0.25 Pound crab, canned Add to shopping list |
Directions:
Preheat oven to 350 degrees.
Cook lasagna noodles, drain and dry or used no-cook noodles. Heat oil in large saucepan over medium-high heat. Add onion and garlic and sauté until tender, about 6 minutes. Add drained tomatoes, basil and oregano with pinch of salt and pepper. Reduce heat to LOW and simmer until slightly thickened, about 15 minutes. Taste and season.
In medium bowl, combine ricotta, 2/3 of the mozzarella, egg and parsley.
Place 1/3 of the noodles in 9 x 13 baking pan. Layer with ½ cheese mixture and 1/3 tomato sauce. Scatter half of the seafood over. Repeat and top with final layer of pasta. Top with remaining sauce. Sprinkle with Parmesan and cover with foil.
Bake for 25 minutes. Remove foil and continue baking until bubbly, about 25 minutes longer. |
|
|
|
| Nutrition per Serving: |
| Calories: |
584 |
Total Carbs: |
36.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
234.2 |
Fat: |
13.8 |
Protein: |
51.43 |
| Fiber: |
15.16 |
Sodium: |
936.88 |
|
|
|
