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Seafood Lasagna With Spaghetti Squash And Broccoli

Fettuccine.Inn's picture
  Olive oil 1 Tablespoon
  Minced shallots 1 Cup (16 tbs)
  Mushrooms 16 Small, cut into halves
  Minced garlic 1 Tablespoon (2 To 4 Cloves)
  Dried thyme leaves 1 Teaspoon
  All purpose flour 3 Tablespoon
  Dry white wine/Chicken broth 2 Cup (32 tbs)
  Bottled clam juice 1 Cup (16 tbs)
  Freshly ground nutmeg 1⁄4 Teaspoon
  Ground black pepper To Taste
  Cooked seafood 1 1⁄2 Pound, cut into bite-size pieces, divided (Mixture Of Firm-Textured Fish (Such As Salmon) And Scallops)
  Lasagna noodles 6 , cooked and drained
  Stuffing mix 4 Ounce (2 Cups)
  Frozen chopped broccoli 10 Ounce, thawed (1 Package)
  Cheese 1 Pound, shredded
  Cooked spaghetti squash 3 Cup (48 tbs)

1) Preheat oven to 350 degree.

2) Take a skillet and heat oil over medium heat.
3) Stir fry garlic, mushroom, shallot, and thyme until shallots turn to brown.
4) Add flour and cook for 2-3 minutes, stirring constantly.
5) Stir in wine, clam juice, nutmeg and pepper.
6) Boil for sometime until the liquid thickens and then add fish pieces, let it simmer for 3 minutes.
7) Add scallops, remove from heat, and keep aside.
8) Take a 3 1/2-quart rectangular baking dish and arrange three lasanga noodles at the bottom.
9) Evenly spread the stuffing mix and pour the remaining sauce mixture over the stuffing mix.
10) Add in broccoli, cheese, and spaghetti squash.
11) Cover with the remaining lasanga noodles, spaghetti cheese, and sauce mixture.
12) Cover and bake at 350 degree for 45-50 minutes or until done.

13) Garnish and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
75 Minutes
Ready In: 
120 Minutes

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Seafood Lasagna With Spaghetti Squash And Broccoli Recipe