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Surimi Lasagna |
| This unique twist for lasagna calls for Surimi Seafood, a low-fat, high-protein convenience food. Find it vacuum-packed and pre-cooked in your supermarket seafood section. You may substitute other seafood, such as frozen shrimp, for the surimi. The lasagna recipe is quite simple and convenient also, utilizing tinned tomato soup, which is low in fat, creamy, and handy . . . |
2 lasagna pans 18 lasagna noodles 2 tins Heinz (or Aylmer) tomato soup dash of balsamic vinegar 1-2 cloves garlic, pressed 1 finely minced shallot freshly crushed peppercorns fennel seed, basil, oregano to taste |
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1 lb (500 gram) container of light ricotta cheese (optional) 1 tsp salt ¾ lb (340 gm) package of Surimi Seafood (pollack & crab flakes or other seafood) ½ lb (200 grams) mushrooms, diced fiorinate olives to taste shredded mozarella & parmesan cheese |
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-whisk tomato soup, vinegar, ricotta & herbs to a smooth consistency -fold in garlic & shallot -boil noodles for 5 minutes -spread a thin layer of sauce to coat pans -arrange three noodles for one layer & cover with sauce - toss some surimi, olives, & mushrooms over the sauce -top with more sauce & more noodles -continue with second layer -top second layer with three noodles, more sauce & shredded cheese -one pan may be frozen before cooking -bake one pan, covered, in the microwave on high for 3 minutes, then 20 minutes on medium -serve with white wine |
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