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Seafood Lasagna Roll Ups




Source of Recipe


Adapted from a Meat Lasagna Roll Up Recipe


Recipe Introduction


These are so easy to make and freeze wonderfully! Really attractive and so tasty!


List of Ingredients




2 1/4 cups milk, divided

1/4 cup flour

1 pound small cooked shrimp, lobster or crabmeat, picked over

4 cups shredded mozzarella, divided

1 container (500 gr) part skim ricotta cheese

1 box (10 ounces) frozen chopped spinach, thawed and drained well (I use my potato ricer to drain it!!)

1/2 teaspoon cayenne pepper

1 tablespoon butter

1 small onion, diced

2 cloves garlic, minced

16 cooked lasagna noodles (see tip, below)

3/4 cup grated Parmesan

1/4 cup chopped fresh parsley

2 Tbsp fresh dill, chopped (optional)

Recipe



Preheat oven to 350°F. Grease a 13 x 9-inch baking dish. In a large saucepan, heat 2 cups milk over medium-high heat. In a small bowl, whisk together flour and remaining milk; add to pan. Boil mixture, whisking constantly, until thickened. Stir in the shrimp, 3 cups mozzarella, ricotta, spinach and cayenne; set aside.

In a small skillet over medium heat, melt butter. Add onion and garlic; cook, stirring, until softened, about 6 minutes. Add onion to the shrimp mixture.

Spread 1/2 cup shrimp mixture in prepared baking dish. Place a noodle on a work surface; spread with 1/3 cup shrimp mixture. Starting at a short edge, roll up noodle. Place seam side down in baking dish. Repeat with the remaining noodles and shrimp mixture. Sprinkle the rolls with Parmesan, parsley, dill (if using) and the remaining mozzarella.

Rolls can be frozen at this point, make sure they are well covered. Thaw in frige before baking.

Bake rolls, covered, for 35 minutes. Uncover; bake until tops are browned, about 10 minutes longer. Serve hot.