Shrimp Creole Lasagna
|Olive oil||2 Teaspoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped bell pepper||1⁄2 Cup (8 tbs) (Yellow / Green Variety)|
|All purpose flour||1 Tablespoon|
|Creole seasoning||1 Teaspoon|
|Canned low sodium crushed tomatoes||2 Cup (32 tbs)|
|Sliced okra||1⁄2 Cup (8 tbs)|
|1% low fat cottage cheese||1 1⁄3 Cup (21.33 tbs)|
|Crumbled feta cheese||3 Ounce|
|Egg substitute||1 Tablespoon|
|Lasagna noodles||4 Ounce, cooked, drained (4 Noodles)|
|Shrimp||18 Medium, shelled and deveined|
1. In large saucepan, heat oil; add celery, onion and bell pepper. Cook over medium-high heat, stirring, until onion is translucent, about 3 minutes. Add flour and Creole seasoning; toss to coat vegetables; cook 1 minute longer. Stir in tomatoes, okra, 1/4 cup water and bay leaf; bring to a boil. Reduce heat to low; simmer, covered, 5 minutes. Uncover and simmer 5 minutes longer, stirring occasionally, until mixture is very thick. Remove bay leaf.
2. Preheat oven to 350°F. In small bowl, combine cottage cheese, feta and egg substitute, mixing well. Spread mixture evenly over lasagna noodles; roll up jelly-roll style.
3. Spread 1/2 cup sauce (without okra) in bottom of a 10" round or 8" square baking pan. Place lasagna rolls seam-side down in pan; spoon remaining sauce over top. Cover with foil; bake 30 minutes. Uncover and arrange shrimp on top. Bake, covered, until shrimp turn pink, 5-7 minutes.