Lasagna has a rich history as a comfort food. Originally it resembled layered macaroni and cheese rather than its present form. The origin is a little unclear but none involve Italy. However, Italians have been credited with its name of ‘lasagna’.
Present day lasagna has become very versatile with recipes such as vegetarian and seafood which use either red or white sauce. Although, lasagna has been a favorite meal of many people, it also comes with a high fat and calorie count. That being said, there are numerous ways to change that. In traditional lasagna, substitute ground turkey or use extra lean ground beef. In the case of a white sauce, substitute fat free plain yogurt for sour cream and use skim or 1% milk to reduce the fat content. Using low fat or non fat ricotta cheese, fat free cottage cheese or part skim mozzarella cheese helps to boost the calcium and protein contents without adding a lot of fat.
In any case, lasagna is just too good to not enjoy it. These SEAFOOD LASAGNA ROLL-UPS can be made with a light version of either homemade or purchased Alfredo sauce. We absolutely loved this meal!
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- 6 lasagna noodles, dry
- 1 Tbsp butter,
- 200 grams raw shrimp, peeled & deveined
- 110 grams raw baby scallops
- 110 grams crab meat
- 150 grams fresh spinach leaves
- 115 grams mozzarella cheese, shredded
- Parmesan cheese for sprinkling
- 410 ml LIGHT Alfredo sauce made with real cream & Parmesan cheese
Ingredients
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- Prepare lasagna noodles according to package directions. Rinse under cool water; reserve. In a large skillet melt butter. Saute spinach until wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barely cooked; reserve. Grate mozzarella cheese.
- Preheat oven to 350 F. Butter a small casserole dish. On a large piece of wax paper, line up lasagna noodles in a row. Spoon about 1/4 cup of Alfredo sauce onto each noodle & spread.
- Alternately top with shrimp & scallops, cooked spinach, shrimp/scallops, spinach & crab meat. Sprinkle noodles with grated cheese. Roll each noodle & stand or lay in casserole dish. Spoon remaining Alfredo sauce over rolls.
- Place a pan with a small amount of water in it, under the casserole dish & place in the oven. This will help the noodles from becoming dry during baking time. Very loosely, cover with foil, just to keep the noodles from drying on top. Bake for 30 minutes or until slightly bubbly. Sprinkle with Parmesan cheese; allow to sit 5-10 minutes before serving.
- If you prefer to make your own sauce, I had noticed the tasteofhome.com website has a very similar recipe making the sauce from scratch. It looks real good if you have the time.