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Smitty's Ocean Bake Lasagna 2 cups Parmesan grated 2 cups Mozzarella cheese 1 cup frozen spinach 16 pieces Lasagna noodles 1-1/2 cups skim milk 8 0z. fat-free cream cheese 1 tbls. butter or margarine 1/2 pound small salad shrimp 1 pkg scallops or 1 pound 1 pkg imitation crab meat In a medium saucepan combine; cream cheese, milk, and butter. put on low to medium heat. Stir until cream cheese has blended in with the milk. Add 1 cup parmesan cheese to sauce; stir until thickened. Remove from heat. Add shrimp, scallops, and imitation crab to sauce and set aside. In large Dutch oven, cook lasagna noodles until al dente. Rinse with hot water to keep from sticking. In a medium mixing bowl, combine ricotta cheese, 1/2 cup parmesan cheese, 1 cup mozzarella cheese and spinach. Mix well with spoon. Spray a 9 X 13 pan with cooking spray. Put in a single layer of noodles, then 1/3 of sauce mixture, and then put 1/2 of cheese and spinach mixture next. Repeat this layering again. Then put rest of noodles on and top with the rest of sauce mixture. After you have finished this top the lasagna with the rest of the parmesan cheese and then the rest of the mozzarella cheese. Cover with foil and bake at 350 for about 30- 45 minutes or until heated through and the cheese has melted on top. Take the foil off for the last 10 minutes to brown the top. Let stand for 5 minutes and then serve. ****You can substitute the following ingredients.... -Fat free cream cheese for the light cream cheese -8 oz. container of ricotta cheese for the 1 cup of ricotta cheese. Now back to Kelly's Kitchen. |
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