Recipe from Nov. 2006 Cooking Light
Preheat oven to 350º.
Lightly spoon flour into a dry measuring cup; level with a knife. Place a large saucepan over medium heat; add flour to pan. Gradually add milk to pan, stirring constantly with a whisk until smooth; cook 1 minute. Stir in butter, thyme, salt, and pepper; bring to a boil. Cook 5 minutes or until thick, stirring constantly. Remove pan from heat; stir in 1 1/4 cups Parmigiano and nutmeg. Set cheese sauce aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté for 1 minute. Remove from heat. Add cream cheese; stir until cheese melts. Stir in half-and-half, 1/4 cup parsley, shrimp, and scallops. Combine eggs and ricotta in a food processor; process until smooth. Stir ricotta mixture into seafood mixture.
Spoon 1 cup cheese sauce into bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over sauce; top with half of ricotta mixture. Repeat layers with 4 noodles, remaining half of ricotta mixture, and remaining 4 noodles. Pour remaining cheese sauce over noodles; sprinkle with remaining 3/4 cup Parmigiano. Bake at 350° for 45 minutes or until lightly browned. Sprinkle lasagna with remaining 1/4 cup parsley. Let stand 10 minutes before serving.
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Serving Size: 1 Serving (1496g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1945 | ||
Calories from Fat: 968 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.6g | 143 % | |
Saturated Fat 64.7g | 324 % | |
Monounsaturated Fat 33g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 500.1mg | 154 % | |
Sodium 1554.3mg | 54 % | |
Potassium 4277.8mg | 113 % | |
Total Carbohydrate 143.8g | 42 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 143.4g | ||
Protein 104.9g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1945
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