After the big turkey dinner yesterday, I was trying to think up what I could make for meals this week. I'm planning a turkey wrap for tomorrow's lunch, but really, for me, turkey twice in a week is enough.
I started looking through my recipes, and found a relatively simple one I can make with things that are more-or-less normally found in my pantry and fridge. The one exception: crab meat. I had one can (probably bought when it was on sale) instead of the two required for the recipe. But really, I don't think it shows. I just stuck in more shrimp!
I decided to try a little experiment with it, too. I had had a friend tell me a while ago she doesn't pre-cook her lasagna noodles -- she just sticks 'em in dry when she's putting together the layers, and they soften up while it's baking. I didn't think it'd work. Really, I didn't. Why else would every lasagna recipe tell you to pre-cook (to soften up) your noodles?
But, turns out, so long as you really coat the top layer, the noodles soften up!... I wouldn't say it's exactly the same, or that I'd always use this cheat, but if you're in a hurry, go for it.
Makes: 12 small servings (says the recipe) or 6-8 medium / large pieces
3 tbsp butter
3 tbsp flour (I used whole-wheat)
3 cups milk
1/2 cup Parmesan cheese, grated
1 300 g package frozen chopped spinach, thawed, drained
1 cup cottage cheese
1 cup Mozzarella cheese, shredded, divided
1/8 tsp nutmeg
9 lasagne noodles, cooked, drained (I used whole wheat, uncooked)
1/2 lb (225 g) cooked cleaned medium shrimp (I used 3/4 lb small shrimp)
2 cans (120 g each) crabmeat, drained, flaked (I used 1)
Preheat oven to 350°F.
Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside.
Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagne noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top 2/3 cup of the remaining Parmesan sauce.
Repeat layers, starting with noodles. Top with remaining noodles, Parmesan sauce and mozzarella; cover.
Bake 45 min. or until heated through, uncovering after 25 min.
Let stand 10 min. before cutting to serve.
After baking: Before/after sitting out for 10 minutes
Source: Kraft Canada.