Seafood and Mushroom Lasagna - Atkins Diet Recipes

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Category : Pastas/Risottos

Recipe : Seafood and Mushroom Lasagna

Makes 6 servings

Lasagna is always a favorite; this version, which combines seafood and pasta in a
creamy white sauce, is elegant fare. Feel free to substitute your favorite seafood for
those listed below.

9 ounces curly or plain lasagna noodles (9 noodles)
2 tablespoons vegetable oil
2 medium onions, diced
4 cups chopped mushrooms
2 tablespoons all-purpose flour
2 cups skim milk
6 ounces cooked deveined peeled shrimp, chopped
6 ounces cooked monkfish fillets
6 ounces cooked crabmeat, flaked
1/4 cup minced fresh chives
Pinch ground red pepper

Preheat oven to 400o F.
In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender.
Drain, discarding liquid. Place noodles into large bowl of cold water; set aside.
Meanwhile, in large nonstick skillet, heat 2 teaspoons of the oil; add onions. Cook
over medium heat, stirring frequently, 3-5 minutes, until onions are softened. Add
mushrooms; cook, stirring frequently, 5 minutes, until mushrooms release their
liquid. Continuing to stir, cook until liquid is evaporated. Remove from heat; set
aside.
To prepare white sauce, in medium nonstick saucepan, heat remaining 1
tablespoon + 1 teaspoon oil; add flour. Cook over medium-low heat, stirring
constantly with wire whisk, 3 minutes, until mixture is golden brown. Remove
from heat; set aside to cool.
Meanwhile, in small saucepan, bring 1 1/2 cups of the milk just to a boil; remove
from heat.
Add remaining 1/2 cup milk to cooled flour mixture, stirring with wire whisk until
smooth. Continuing to stir, add flour mixture to hot milk, blending until mixture is
smooth; cook over low heat, stirring constantly, 4 minutes, until mixture is slightly
thickened. Remove from heat. Set aside 1/2 cup of the white sauce.
Stir mushroom mixture into another 1/2 cup of the white sauce; set aside.
Spread another 1/2 cup of the white sauce into 13 x 9" baking pan; stir shrimp,
monkfish, crabmeat, chives and pepper into remaining sauce.
Drain noodles. To assemble lasagna, top sauce in baking pan with 3 noodles,
overlapping edges if necessary; spread with seafood mixture. Top seafood
mixture with 3 more noodles; spread with mushroom mixture. Top mushroom
mixture with remaining 3 noodles; spread with reserved 1/2 cup sauce. Bake 30-
35 minutes, until mixture is heated through and bubbling. Remove from oven; let
stand 10 minutes. Divide evenly among 6 plates and serve.

SERVING (ONE-SIXTH OF LASAGNA) PROVIDES: 1/4 Milk, 1 Fat, 1 3/4
Vegetables, 1 1/2 Proteins, 2 Breads, 20 Optional Calories.

PER SERVING: 345 Calories, 7 g Total Fat, 1 g Saturated Fat, 95 mg Cholesterol, 198
mg Sodium, 42 g Total Carbohydrate, 2 g Dietary Fiber, 27 g Protein, 162 mg Calcium