4.15.2011

Let's Eat Y'all

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Hello Darlings!
I am so glad that you have stopped in today-
rather you're here to share a recipe or to grab a few,
I'm glad you took the time to swing by.

I am leaving around noon for our Spring Vacation.
We will be gone a glorious 9 days....
nothing but sun, sand, family & friends!

I have a few ladies who will be keeping ya company a few of the 
days while I am away.

I, once again, thanks to all my new followers.
Please, if your new, let me know so I can swing by & visit soon.
I'm going to be computer free for a while.
Wonder if I will survive??
I will have my phone though so I may tweet a little:)
tweet tweet!

**I added a feature to make printing the recipe much easier, its right above the recipe, please let me know how you like it and/or if there are any issues with this feature**

xo

Seafood & Veggie Lasagna















Ingredients:

  • 1/2 cup raw baby spinach leaves    
  • 3 1/2 tsp. minced garlic
  • 1/2 cup plus 1 Tbs. olive oil
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground pepper, to taste
  • 3 cups ricotta cheese
  • 1 egg
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/4 cup whole wheat flour
  • 3 cups  fat free milk
  • 1 lb. mushrooms, sliced 1/4 inch thick
  • 1 lb. baby spinach, blanched and squeezed dry
  • 6 oz. no-boil lasagna noodles, torn into rough 2-inch pieces
  • 4 1/2 cups shredded mozzarella cheese
  • 1 lb. fresh shrimp
  • 1/2 lb, scallops

Directions:

In a blender, combine the raw spinach, 1/2 tsp. of the garlic and the 1/2 cup olive oil and process until a thick sauce forms. Add the Parmigiano-Reggiano, salt and pepper. In a bowl, combine the ricotta, egg, salt and pepper. Set aside.

In a saucepan over medium heat, melt the butter. Add remaining 1 tsp. garlic and the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and let cool for 15 minutes. Stir the puree into the sauce.

In a large fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and the excess moisture has evaporated, 10 to 12 minutes. Throw in shrimp & scallops. Cook til opaque. Transfer to a bowl. Add blanched spinach, salt and pepper and stir to combine.

Preheat an oven to 375°F. Butter a 3 1/2-quart shallow Dutch oven.

Spread 1/2 cup of the sauce on the bottom of the pot and arrange a single layer of torn noodles on the sauce. Top with 1/2 cup of the ricotta mixture, 1 cup of the vegetable/seafood mixture, 1/2 cup of the sauce and 1 cup of the mozzarella. Layer the noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add a layer of noodles, ricotta, vegetables/seafood and noodles. Spread the remaining sauce on top and sprinkle with the remaining 1 1/2 cups mozzarella.

Cover the pot, transfer to the oven and bake until the noodles are nearly tender and the filling is bubbly, about 45 minutes. Uncover the pot and continue baking until the top is browned, about 15 minutes more. 
This recipe pairs well with smooth, medium-bodied red wine

I hope you all have a great weekend & week....I'm outta here y'all!
On my way here....



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23 comments :

  1. That recipe looks amazing. I love anything with shrimp and scallops! Yum! I love that you can print the recipe, too. Fantastic idea. Was that hard to figure out??

    I hope you have the most fantastic vay-cay! Rest up, enjoy your family, and drink some wine!!

    Cheers, Daph!

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  2. You've outdone yourself with this one ~ it's a keeper!

    Have a fabulous vacation and soak up some of that sun for me ;-)

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  3. This look seriously good. I just printed it out. I will give this a whirl maybe next week if my family is good, very good! LOL....thanks for sharing and have yourself a splendid weekend!

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  4. Um, YUM!! I cant wait to try this out. Ill have to participate the next time. Things are FINALLY beginning to slow down around here! Have a WONDERFUL vacation! Im headed to Panama City in July and cant WAIT! Already counting down the days.

    Have a good time!

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  5. YUM! I'll have to give that one a try. Have a glorious time on your vacation! I'm jealous and of course will miss you! Have fun!

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  6. Oh my sweet friend- i love this dish so much! it looks so delicious and I hope to try it soon! Is there anything you can't do! LOL!
    I linked up my wonton lasagna just now. fun fun fun! Hope you have a great day and a great weekend- you deserve it! Oh and I have the cutest giveaway ever- you'll love it- come check it out if you get a chance! XO
    Jessica

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  7. Oh my! This looks absolutely amazing! I now know what I am making for dinner this weekend. Yum!

    xo

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  8. seriously, i want you to be my chef!

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  9. Have a great trip! I can't wait to make this dish!

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  10. Looks delicious! I knew you would have a Happy Everything plate...I love mine! I have my Easter chick on it now!

    Have a fabulous Spring Break!!

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  11. Have a WONDERFUL Spring Break!

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  12. yummmy! i am already ready for lunch!!!
    I NOMINATED YOU FOR THE STYLISH BLOGGER AWARD!!
    visit : http://keepingupwithkindra.blogspot.com/2011/04/fashion-friday-take-bow.html

    to accept your award!!

    Kindra

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  13. LOVE that recipe! I'll definitely have to try it sometime.

    As for the Jacks, I wear an 8.5 in Revas, and wear a 9 in Jacks. Hope that helps! Sure hope they're on there. Fingers crossed! :)

    Hope you have a wonderful weekend!

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  14. Seafood lasagna.... Yes please!

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  15. i linked up with a cornbread recipe! that lasagna looks de-lic-ious! have a fabulous vacation!!

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  16. This looks like such a good recipe. I'll have to try it soon!

    Have a wonderful trip!

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  17. This looks lovely! I am going to add this recipe to my menu for next week. We are expecting some 80 degree days, so I'll be craving some seafood right about then!

    I'm not a new follower, but I'd love it if you'd pay my blog a visit sometime! It's quite small, but it's a fun place to be!
    http://andreaplaysdressup.blogspot.com

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  18. Oops! I forgot to add that I hope you have a great vacation!

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  19. This looks so good, I love mushrooms and shrimp, gonna have to try this recipe.

    -Julie. littlepinkrainboots.blogspot.com

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  20. That looks great! Thanks for hosting - I linked up a lasagna too - a Slow Cooker Spinach Lasagna.

    Danielle

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  21. Yummy!! Thanks for the delish recipe! I'm a new follower. :) Hope you have fun on your vacation!!

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  22. Just printed it out it looks good. I will try it tomorrow.

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-Thanks for stopping by & leaving a little love ♥