Woman's World

Creamy Seafood Lasagna


Three cheeses, two kinds of seafood and garlicky cream sauce . . . this luscious lasagna dish is undeniably wow!

9 uncooked lasagna noodles 1/4 cup butter 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1/4 cup all-purpose flour 2 cups half-and-half 1 cup chicken broth 1/3 cup dry sherry or chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1 cont. (15 oz.) ricotta cheese 1/2 cup grated Parmesan cheese 1 egg, slightly beaten 1/4 cup chopped fresh parsley 2 pkgs. (8 oz.

each) frozen salad-style imitation crabmeat, thawed, drained, chopped 2 pkgs. (4 oz.

each) frozen cooked salad shrimp, thawed, drained 3 cups shredded mozzarella cheese, 12 oz.

Cook and drain noodles as directed on package. Meanwhile, in 3-qt. pot, melt butter over medium heat. Cook onion and garlic in butter 2-3 minutes, stirring occasional­ly, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-andhalf, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. In medium bowl, mix ricotta cheese, Parmesan cheese, egg and 1/4 cup parsley.

In ungreased 13"x9" or 3-qt. glass baking dish, spread 3/4 cup of white sauce. Top with 3 noodles. Spread half of imitation crabmeat and shrimp over noodles; spread with 3/4 cup of sauce. Sprinkle with 1 cup of mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of sauce. Sprinkle with 1 cup of mozzarella cheese; top with remaining noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese. Cover baking dish tightly. Freeze up to 3 months. Thaw in refrigerat­or, 24 to 48 hours.

Preheat oven to 350°F. Uncover baking dish. Bake 40-45 minutes until heated through and cheese is light golden brown. Let stand 15 minutes before cutting. If desired, serve sprinkled with chopped parsley.

Servings: 8. Cals.: 560. Protein: 41 g. Fat: 29 g. (17 g. saturated). Trans fat: 1 g. Chol.: 180 mg. Carbs.: 33 g. Sodium: 1,400 mg. Fiber: 2 g. Sugar: 8 g. Kitchen time: 45 minutes. Total time: 1 hour, 45 minutes + freezing and thawing.

Colorful veggies and the favorite flavors of Italian herbs and fresh Parmesan cheese make this perfectly fluffy rice dish a welcome addition to any meal!

1 leek, white and light green only

1 Tbs. butter 1 Tbs. olive oil

1/2 tsp. dried Italian seasoning

1/4 tsp. salt

1 cup uncooked rice

2 1/4 cups lower sodium chicken broth

1 pt. cherry tomatoes, halved

2 Tbs. drained capers 2 Tbs. grated Parmesan cheese

Quarter leek lengthwise, then cut crosswise into 1/4"-thick slices. You should have about 1 1/2 cups of slices. In large nonstick skillet over medium heat, melt butter with oil.

Add leeks, Italian seasoning and salt; cook, stirring occasional­ly, until leeks are softened, 5-7 minutes. Stir in rice, then broth. Over mediumhigh heat, bring mixture to boil; stir again.

Cover pot and reduce heat to low; simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with fork; stir in tomatoes, capers and Parmesan cheese. Transfer to bowl and serve.

Servings: 6 Calories: 193 Protein: 4 g. Fat: 5 g. (2 g. sat.) Chol.: 7 mg. Carbs.: 33 g. Sodium: 373 mg. Fiber: 1 g. Sugar: 3 g. Kitchen time: 10 minutes. Total time: 45 minutes.

 ??  ??
 ??  ?? For a vegetarian­version, replace the chicken broth with vegetable broth.
For a vegetarian­version, replace the chicken broth with vegetable broth.

Newspapers in English

Newspapers from United States