Seafood Lasagna With Spaghetti Squash And Broccoli
|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|
|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)|
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.