Seafood Lasagna

Thanks for enduring Mr. Prevention’s post yesterday. I tried urging him to a more scientific approach, but he refuted that angle. [Hmmm….I wonder why!!??]. Anyways, thanks for humoring him..and I πŸ˜‰

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You know the saying, “…like a kid in a candy store”? That saying applies to me at the seafood counter. I blame living in Italy. After our time in Italy, Mr. Prevention and I are seafood lovers. We will take scallops, crab, shrimp, fish…anything from the sea over any other meat. Unfortunately, this means we have expensive tastes, but seafood is also exceptionally healthy! And sometimes, you just have to splurge!

Before last night’s dinner, our last seafood indulgence was our anniversary meal in May when I made Crab-Stuffed Shells in a decadent BΓ©chamel sauce. They were even better than they sound, promise. Sigh.

Bottom line: if you’re a seafood lover…try either one of these recipes and prepare to “Wow!” yourself! Mmmm!

Seafood Lasagna from Cooking Light’s Italian Cookbook

2 tsp olive oil
5 cups finely chopped cremini mushrooms (about 1 pound)
1 1/2 cups chopped onion
2 Tbsp chopped fresh thyme
2 garlic cloves, minced
1/4 cup dry white wine
13 oz. (canned) lump crab meat (I used 1/2 claw meat and 1/2 king crab)
1 pound uncooked large shrimp
2 cups water
1 1/2 tsp celery salt
1 tsp fennel seeds
1 1/4 cups (5 ounces) crumbled goat or feta cheese (I used goat)
1 cup 2% reduced-fat cottage cheese
1/4 cup finely chopped fresh basil
1 Tbsp fresh lemon juice
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup 1% low-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup chopped fresh flat-leaf parsley

Directions:

Preheat oven to 375Β° F.

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.

Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.

Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.

Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375Β° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
Yield: 8 servings

Nutrition Information (per serving): 428 calories; 13.9 g. fat (7.7 g. saturated, 2.5 g. monounsaturated, 1.1 g. polyunsaturated); 143 mg. cholesterol; 934 mg. sodium; 33.6 g. carbohydrate; 3.6 g. fiber; 40.1 g. protein

Result: We have died and gone to heaven πŸ™‚ Hard to believe the nutrition stats with all the flavor…absolutely delicious!! πŸ˜€ I will forewarn that this meal is labor-intensive and time consuming. You’ll probably fill your dish washer with just the prep bowls and pans, but it’s worth it!!! Just maybe not for a weekday night πŸ˜‰

Lily enjoyed the smell of dinner so much that she went on a hunger strike against her own food…

…I would be flattered, but she does this often. I know, hard to believe with a physique like that, but it’s true! πŸ˜‰

Question: What section of the grocery store makes YOU feel like a kid in a candy store?

P.S. Don’t forget to check out the RD Q&A! It is finished and amazing…if I do say so myself πŸ˜€

P.P.S. If you checked out over the weekend, you may want to peruse my new favorite muffin recipe: Carrot, Coconut, and Walnut Muffins…YUMMMM!

Under the sea,

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22 Comments

Filed under Cooking Light, dietitians, dinner, dog, garlic, grocery store, herbs, Italy, pets, recipe, reduced-calorie, salad, travel, Uncategorized

22 responses to “Seafood Lasagna

  1. Ice cream section? Or cheese.

  2. Seafood lasagna?! Yum!! Sounds great. too bad Nick would turn that one down. Out of all foods, seafood and tempeh are the ones he just won’t eat. What a baffoon.

    I don’t blame Lily for turning down her own food, what beats the smell of lasagna?! Nothing!

    BTW, 5-Hour Energy also makes an extra strength version. I saw it yesterday. Ugh.

  3. I love the bulk bin section – honestly. Always so many fun beans and grains I would love to try!

    How do you think the dish would taste with canned tuna or salmon instead of crab…? I’m allergic to crab!

  4. wow, that lasagna looks amazing!!! I wish we had a good seafood monger close by….I really am not too crazy about buying it fresh from the grocery stores near me…but I will get it frozen.

    I would have to say the spice and baking aisle would be my favorite section to browse…that and the international aisle…I love to see exotic ingredients!

  5. Haha…I’m that way with the “natural foods/organics” section…I go crazy for all that (expensive) stuff.

    Yeah, I don’t miss meat, but I definitely miss seafood! Love it!

  6. I am with y0u–the seafood section rules!! It is so hard to get decent seafood in Minnesota though. It’s a shame…but I must make this!

  7. thehealthyjunky

    YUM! This looks awesome. I am so making this even if I have to use every pan and utensil in my kitchen!

  8. If you ever find yourself in the metro Detroit area you should try a place called Ocean’s Prime in Troy. It’s honestly the best seafood restaurant I’ve ever been to. Maybe the best restaurant I’ve ever been to.

  9. I love seafood, too, but don’t buy it often because it’s so much more expensive than everything else. Plus, you kind of have to get it that day, which means you have to plan ahead. Something I’m still working on.

    This looks so good! Definitely far too labor intensive for a weeknight dinner for me. But I could so go for this one weekend.

  10. I’ve never had seafood lasagna. It sounds delicious and is going on my list.

  11. That does sound like creamy heaven! Yum!!

  12. Wow, does that look like a fantastic little slice of heaven! I’m defintely bookmarking this one! My favorite areas of the grocery store are the tea aisle and the cheese area…mmmm!

  13. ooo my golly this looks so great! I’ll have make a “Prevention RD Inspired” meal but make it all gluten free πŸ™‚

  14. I go crazy over the bulk section… So much to choose from!

    This lasagna looks decadent- wow!

  15. Okay that lasagna looks really yummy!!

    I’d have to say the breakfast cereal aisle at the store always has me in awe… I would gladly eat cereal for every meal!

  16. I love seafood too! That lasagna looks amazing and I bet it tasted even better!

  17. Just read the Q & A and it’s great. I’m getting so nervous about putting my internship applications together!

  18. I feel very similarly to you about winter squash. If you put me in a sea of them, I’d be super happy.

    I’m much more of a fish person than a seafood person but I do have to say, this lasagna looks absolutely fantastic. I’m quite impressed. If I were Lily…I would totally boycott my own food for a chance at this.

  19. Tough decision: I’d have to say either the nut butter section or the dairy aisle. I love my yogurt! πŸ˜›

  20. Lee

    I like the natural foods section of Kroger. I know not all grocery stores have a whole section of health foods, but Kroger does.

  21. What a decadent lasagna – we love treating ourselves to seafood too!

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