Broccoli-Shrimp Lasagna
Serve Broccoli-Shrimp Lasagna layered with broccoli and shrimp for a classic Italian dinner.
Prep: 40 min | Total: 1 hr 10 min | Yield: 8 servings
Ingredients
- 6 uncooked lasagna noodles
- 1 (1 pound) package frozen cut broccoli
- 3 tablespoons margarine or butter
- 1/4 cup all-purpose flour
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground red pepper (cayenne)
- 2 1/2 cups milk
- 4 ounces (1 cup) shredded Monterey Jack cheese
- 10 ounces (2 1/2 cups) shredded Cheddar cheese
- 1 pound shelled, deveined, cooked medium shrimp
Instructions
- Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
- Cook frozen broccoli until crisp-tender as directed on package. Drain.
- Meanwhile, melt margarine in medium saucepan over medium heat.
- Stir in flour, onions, salt, dry mustard, thyme and ground red pepper.
- Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened.
- Remove from heat. Add Monterey Jack cheese; stir until melted.
- Heat oven to 350 degrees F.
- Drain noodles.
- In an ungreased 13 x 9 inch (3 quart) baking dish, layer 1/2 cup sauce, 3 noodles, all of the cooked broccoli, 1/2 cup of the Cheddar cheese and 1 cup sauce.
- Top with remaining noodles, all of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and the remaining cheese.
- Bake at 350 degrees F for 30 minutes or until hot and bubbly.
- Let stand for 10 minutes before serving.
Nutrition
Per serving: Calories 420 (Calories from Fat 210), Total Fat 23g (Saturated Fat 12g, Cholesterol 165mg; Sodium 600mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 6g), Protein 31g
Percent Daily Value*: Vitamin A 25%; Vitamin C 35%; Calcium 50%; Iron 20%
Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Pillsbury
