2 pkgs. frozen chopped spinach, thawed and squeezed dry
1 lb. fresh small shrimp, peeled and deveined
8 oz. crabmeat or surimi
1/2 cup chopped onion
1/2 cup chopped red bell pepper
8 oz. pkg. neufchatel cheese, room temperature
16 oz. nonfat cottage cheese
3 oz. swiss cheese, shredded
1/4 cup egg substitute
2 Tbsp. skim milk
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup all purpose flour
1 3/4 cups skim milk
1/3 cup dry white wine
8 oz. box lasagna noodles, cooked until barely done
1/4 cup parmesan cheese
Cook shrimp in boiling water or in microwave until just cooked; set aside. Spray a large saucepan with nonstick spray and saute onions and red bell pepper until tender. Transfer to a bowl and stir in neufchatel while vegetables are still hot. Add cottage cheese, 1/2 cup of the swiss cheese, egg substitute, the 2 tablespoons of milk, salt and pepper. Set mixture aside.
In large saucepan, stir flour and milk, and cook over medium heat until thickened, about 5 minutes; stir constantly to prevent scorching. Remove from heat and stir in remaining swiss cheese, dry wine, cooked shrimp and crab meat.
In 9x13 pan which has been sprayed with nonstick spray, layer noodles with seafood mixture and cheese mixture, and spinach. Top with parmesan cheese. Bake at 350*F 30 to 40 minutes or until bubbly and lightly browned.
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