Time
1 min
Serving
6 persons
Calories
0
Ingredients
- 9 whole wheat lasagna noodles:
- 1 lb mixed fresh seafood (shrimp, scallops, lobster, etc.):
- garlic: 2 clove (minced)
- 1 onion: (chopped)
- 1 bell pepper: (chopped)
- 1 zucchini: (chopped)
- spinach: 2 cups
- low fat ricotta cheese: 1 cup
- low fat mozzarella cheese: 1 cup
- skim milk: 4 cups
- all purpose flour: 3 Tbsp
- salt and pepper: (to taste)
- olive oil:
Metric Conversion
Stages of cooking
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Heat the olive oil in a skillet over medium heat. Add the garlic and onion, cooking until fragrant.
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Add the bell pepper, zucchini, and mixed seafood to the skillet. Sauté until the seafood is cooked through. Set aside.
-
In another pot, mix the flour and a bit of milk until smooth. Then add the rest of the milk, stirring constantly until it gets thick.
-
Preheat the oven to 350°F. In a 9x13 baking dish, spread a thin layer of the sauce, then a layer of noodles, followed by half the seafood mixture, half the ricotta, and a third of the mozzarella. Repeat the layers ending with a layer of noodles topped with the remaining sauce and mozzarella.
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Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly. Let stand for 10 minutes before serving.
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Enjoy this delicious and healthy Skinny Seafood Lasagna!
