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4 oz lasagna noodles 115 g
1 jar spaghetti pasta sauce or favorite homemade recipe (28-oz/800-mL) 1 jar
6 oz cooked salad shrimp, thawed and drained 170 g
4 oz Surimi Seafood, thawed and thinly sliced 115 g
1/2 cup low-fat ricotta cheese 125 mL
1/4 cup freshly grated Parmesan cheese 60 mL
1 tbsp minced fresh parsley 15 mL
1/8 tsp black pepper 0.5 mL
2/3 cup shredded low-fat mozzarella cheese 150 mL

Heat oven to 375°F/190°C.

Prepare lasagna according to package directions.

Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups/700 mL; stir in shrimp and Surimi Seafood.

Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl.

To assemble lasagna, place half of noodles in 8 x 8 inch/20 x 20 cm casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers.

Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.
Chef's Note

Easy Italian entree.
 
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