You are here

Shrimp Creole Lasagna

chef.tim.lee's picture
Ingredients
  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)
  Bay leaf 1
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.3
Average: 4.3 (13 votes)