Lunch: Seafood-Spinach Lasagna

The mild flavors of scallops, crab and shrimp pair well with a rich and creamy white sauce.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Seafood-Spinach Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

9 uncooked lasagna noodles
1 tablespoon butter or margarine
10 oz bay scallops (about 1 cup), cut into bite-size pieces
1 can (6 oz) cooked crabmeat (about 1 cup)
6 oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1 container (8 oz) cream cheese with chives and onion
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1/3 cup dry white wine or chicken broth
1 container (16 oz) ricotta cheese
3 cups shredded Italian cheese blend (12 oz)
1 box (9 oz) frozen spinach, thawed and squeezed dry
1/4 cup chopped fresh basil leaves
1 egg, slightly beaten

Instructions

Heat oven to 350 °F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Share Seafood-Spinach Lasagna