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

1. Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
2. Cook frozen broccoli until crisp-tender as directed on package. Drain.
3. Meanwhile, melt margarine in medium saucepan over medium heat.
4. Stir in flour, onions, salt, dry mustard, thyme and ground red pepper.
5. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened.
6. Remove from heat. Add Monterey Jack cheese; stir until melted.
7. Heat oven to 350 degrees F.
8. Drain noodles.
9. 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.
10. Top with remaining noodles, all of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and the remaining cheese.
11. Bake at 350 degrees F for 30 minutes or until hot and bubbly.
12. 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