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SPINACH AND SEAFOOD LASAGNA RECIPE

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Ingredients:
10 oz. fresh spinach, cleaned and chopped;
1/2 lb. peeled and cleaned shrimp (size 36-40);
1/4 lb. crab meat;
10 oz. mushrooms, sliced;
1 medium onion, chopped;
3 cloves garlic, chopped;
3 tbsp. butter;
1 small onion, chopped;
1/2 cup flour;
1 1/2 cups light cream;
1 lb. ricotta cheese;
1 cup grated parmesan cheese;
2 cups shredded mozzarella;
1 lb. lasagna noodles, cooked;
2 large eggs;
salt and black pepper to taste.

Recipe: Heat the butter in a large skillet and saute onion, garlic, and mushrooms for about 5 minutes. Add the spinach to skillet and saute until wilted. Add the flour and cook stirring for 2 minutes more. Add cream and wine; simmer until sauce thickens. In the meantime, cook your lasagna noodles. Drain and set aside. In a large bowl mix the three kinds of cheese, basil, eggs, shrimp and crab meat. Grease the bottom of a baking dish and arrange a layer of the noodles. Spread some of the spinach mixture and some of the cheese mixture. Repeat until you use all the ingredients, finishing with the cheese mixture on top. Cover the lasagna with foil and cook at 350 F for about 30 minutes; uncover and cook 10 minutes longer. Let the lasagna cool down for about 10 minutes before cutting and serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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