Seafood Lasagna
Posted on August 11, 2021 | No Comments on Seafood Lasagna
Tomatoes are know as pomme l’amour or the fruit of love. In this season of hearts, we put a twist to the classic tomata pasta lasagna by adding other “heart”-full of ingredients such as tuna and shrimps. It’s an easy dish to make for two or two dozen.
Yield: 10 portions
Ingredients:
Tomato Sauce
- 1 tablespoon olive oil
- 5 pieces garlic cloves, minced
- 1/2 pc Onion, chopped
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon tarragon, dried
- pepper
- 1 cup tomato sauce
- 1 cup water
- 1 can tuna chunks in water, drained
- 300 grams shrimps, skinned, deveined, cut into 1/2 inch slices
White Sauce
- 1 cup cottage cheese, low fat
- 1 cup mozzarella, grated
- 9 pieces no cook lasagna noodles
- 1/2 cup parmesan cheese
Procedures:
Tomato Sauce
- Heat oil and saute garlic and onion.
- Add dried herbs and saute.
- Season with a pinch of pepper.
- Add shrimps and cook until slightly cooked.
- Add drained tuna.
- Add tomato sauce and 1 cup water and let boil.
- Set aside
White Sauce: combine two cheese and set aside.
Assembly:
- Preheat oven to 375F.
- Layer lasagna in a 9″ x 9″ square pyrex.
- Pour tomato sauce in base about 2 tablespoons.
- Place 3 layers of lasagna noodles.
- Add tomato sauce (1/3 of remaining mixture).
- Add white sauce mix (1/3).
- Top with 3 layers of lasagna.
- Continue until final layer.
- Finish top with parmesan.
- Bake in oven for 45 minutes
Nutrition Facts Per Serving:
- Calories (kcal) 305
- Carbohydrates (g) 34
- Protein (g) 22
- Fat (g) 9
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