| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood |
8 |
Servings |
INGREDIENTS
| 6 |
|
Lasagna noodles; uncooked |
| 3 |
tb |
Margarine |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Green onion; sliced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Cayenne pepper |
| 2 1/2 |
c |
Milk; skim |
| 1 |
c |
Monterey jack cheese; shredded |
| 1 |
lb |
Broccoli flowerets |
| 2 1/2 |
c |
Shredded cheddar cheese; lowfat, Healthy C |
| 1 |
lb |
Shrimp; cooked, deveined |
INSTRUCTIONS
Cook lasagna noodles to desired doneness as directed on package; drain.
Rinse with hot water.
Meanwhile, melt margarine in medium saucepan over medium heat. Stir in
flour, onions, salt, dry mustard, thyme and ground red pepper. Gradually
add milk, stirring constantly. Cook and stir until mixture is bubbly and
thickened. Remove from heat. Add Monterey Jack cheese; stir until melted.
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, layer 1/2
cup sauce, 3 noodles, all of the broccoli, 1/2 cup of the Cheddar cheese
and 1 cup sauce. Top with remaining noodles, all of the shrimp, 1 cup of
the Cheddar cheese, the remaining sauce and the remaining cheese.
Bake for 30 minutes or until hot and bubbly. Let stand 10 minutes before
serving.
NOTES : Calories: 504.3 (22.3% from fat) Fat: 12.4g Cholesterol: 124mg
Carbohydrate: 59g Fiber: 3.4g Sodium: 648mg
Recipe by: Casseroles and Easy Skillet Meals
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug
16, 1998, converted by MM_Buster v2.0l.
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