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This is quite tasty, however I'm not so sure that it's that easy to make. It apparently is for Linda, but lasagna is not easy for me to make. I'm not sure why. It is DEFINITELY worth the effort. One of the main ingredients, the noodles, has been changed from the original recipe. It was originally made with white lasagna noodles. It does tastes good that way, but as you probably know by now I've tried to eliminate white carbs from my diet. Whole wheat noodles contain more fiber, and are more easily digestible (and don't so easily turn into sugar like white carbs). We actually had this dish for our Valentines Day dinner. Economical and enjoyable. Try it!
1 (16 0z) pkg. whole wheat lasagna noodles (white noodles will work too)
2 tablespoons olive oil
1 clove minced garlic
1 lb. sliced portobello mushrooms (I like mushrooms, but we chose not to use them in this dish)
2 (16 oz.) jars Alfredo-style pasta sauce
1 lb. shrimp, peeled and deveined
1 lb. bay scallops
1 lb. chopped imitation crab meat (we used 2 6-0z. cans of crab meat)
20 oz. ricotta cheese
black pepper (to taste)
6 cups shredded Italian cheese blend
1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat. Saute garlic and mushrooms until tender. Pour in Alfredo sauce. Stir in cooked seafood. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. Baked uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.