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Add a photoRecipe works with scallops, crabmeat or lobster, too.
Ingredientes
- 12 no boil lasagna sheets - I recommend Bertolli
- filling:
- 1/2 lb. cooked shrimp, chopped
- 10 oz. box chopped spinach, cooked and squeezed dry with paper towels
- 8 oz. tub cream cheese with onions and chives, divided in half
- 1/4 C Parmesan, shredded
- 2 T red bell pepper
- 2 scallions
- 1-2 cloves minced garlic
- salt and pepper to taste
- sauce:
- 2 T butter
- 2 T flour
- 1 C half and half
- other half of cream cheese
- garnish: fresh parsley and paprika
Direcciones
- Heat oven to 350 degrees.
- Soak lasagna sheets in warm water for 15 minutes.
- Combine the filling ingredients, divide in 12 portions.
- Melt the butter in a saucepan and sauté the vegetables until light golden color, add the flour.
- Slowly add the half and half, stirring frequently.
- When thickened, remove from the stove and stir in the rest of the cream cheese.
- Using a 13x9 baking dish, pour 1/3 of the sauce on the bottom.
- Roll up the filling in the lasagna sheets and place seam side down.
- Spoon the rest of the sauce on top.
- Bake 20 -25 minutes.
- Remove form oven and sprinkle on paprika and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 272 | 68% |
| Total Fat 30.91g | 39% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 432mg | 18% |
| Potassium 585mg | 17% |
| Total Carbs 11.5g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.59g | 3% |
| Protein 20.36g | 33% |
