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Seafood Lasagna With Spaghetti Squash And Broccoli

Holidaycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Shallots 1 Cup (16 tbs), minced
  Mushrooms 16 Small, cut in half
  Minced garlic 1 Tablespoon
  Dried thyme leaves 1 Teaspoon
  Flour 3 Tablespoon
  Dry white wine/Chicken broth 2 Cup (32 tbs)
  Bottled clam juice 1 Cup (16 tbs)
  Ground nutmeg 1⁄4 Teaspoon
  Ground pepper To Taste
  Lasagna noodles 6 Cup (96 tbs) (Cooked, Drained)
  Stuffing mix 4 Ounce (2 Cups)
  Frozen chopped broccoli 10 Ounce (1 Package, Thawed)
  Jarlsberg cheese 1 Pound, shredded
  Cooked spaghetti squash 3 Cup (48 tbs)
Directions

Heat oil in large skillet over medium-high heat.
Saute shallots, mushrooms, garlic and thyme in oil 4 minutes or until shallots begin to brown.
Add flour; cook, stirring constantly, 2 to 3 minutes.
Add wine, clam juice, nutmeg and pepper.
Boil 3 minutes to thicken and reduce liquid.
Add fish pieces and simmer 3 minutes.
Add scallops; remove skillet from heat and set aside.
Arrange 3 lasagna noodles on bottom of 3 1/2-quart, rectangular baking dish.
Evenly sprinkle with stuffing mix.
Reserve 1 cup sauce mixture; spoon remaining sauce mixture over stuffing mix.
Cover evenly with broccoli, 2/3 of cheese and 2 cups spaghetti squash.
Cover with remaining lasagna noodles, cheese, reserved sauce mixture and remaining spaghetti squash.
Press down firmly Cover tightly with tented foil and bake at 350°F, 45 to 50 minutes or until heated through.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Occasion: 
Christmas
Ingredient: 
Seafood

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