Seafood Lasagna Recipe


Nutrition

Cal/Serving: 560
Daily Value: 28%
Servings: 8

Fat21g33%
Saturated10g48%
Trans0g0%
Carbs46g15%
Fiber2g6%
Sugars9g0%
Protein45g90%
Cholesterol171mg57%
Sodium838mg35%
Calcium641mg64%
Magnesium84mg21%
Potassium522mg15%
Iron2mg9%
Zinc5mg36%
Phosphorus724mg103%
Vitamin A648IU13%
Vitamin C0mg0%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg24%
Niacin (B3)3mg13%
Vitamin B60mg11%
Folic Acid (B9)45µg11%
Vitamin B123µg49%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K2µg3%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Stonyfield Laura


Seafood Lasagna Recipe
Perfectly baked, seafood lasagna

Who wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious lasagna?

For more recipe ideas, check out our best lasagna recipes.

3.064515
Ratings62

INGREDIENTS

1 large egg, beaten to blend
salt and pepper to taste
12 to 15 lasagna noodles, cooked
1/4 tsp. ground nutmeg
1 tsp. butter
6 tbs. all purpose flour
1/3 cup parmesan cheese, grated
3 cups Stonyfield Farm Lowfat (1%) Organic Milk
2 cups Oikos Plain Greek Yogurt (or substitute with yogurt cheese)
1 1/2 cups shredded mozzarella
1 1/2 cups shredded gruyere
1 lb. lobster meat (slightly undercooked if possible), coarsely chopped
1 lb. small shrimp (uncooked)
1 lb. small scallops (uncooked)

DIRECTIONS

Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.

Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. Can be made 1 day ahead, just cover and refrigerate. Reheat over low heat until heated through before using; do not boil. Preheat oven to 350. In a mixing bowl combine lobster, shrimp, and scallops together.

In a separate bowl fold together 1 1/4 cup gruyere, 1 1/4 cup mozzarella and yogurt. In 8 1/2 by 11 inch baking dish, start by coating the bottom of the dish with a thin layer of white sauce, next add a layer of lasagna noodles placing tightly together, cut to fit if necessary. Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood. Repeat layers 2 times ending with lasagna noodles. Finish the top with white sauce and sprinkled with remaining cheese. Cook for 35 minutes on top of sheet pan in case it bubbles over.

Recipe Details

Servings: 8

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