Seafood Lasagna with Truffle Oil

By Mike_67

Ingredients

• The sauce:
• 2 eggs, lightly beaten
• 32 ounces fat-free Ricotta cheese
• 8 ounces fat-free shredded Mozzarella cheese
• 1/2 cup finely chopped parsley
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup reduced fat mayonnaise
• 1 tablespoon lemon or lime juice
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• The filling:
• 32 ounces sliced cremini or Portobello mushrooms
• 2 bunches sliced green onions
• 3 to 4 cloves minced garlic
• 16 ounces lump crab meat
• 1 pound peeled and deveined shrimp
• Salt and pepper, to taste
• 9 lasagna noodles
• Parmigiano-Reggiano cheese
• Truffle oil

Details

Servings 8

Preparation

Step 1

For the sauce, combine all ingredients and mix well. Set aside.

For the filling, sauté the mushrooms and onions until soft, add garlic and continue sautéing for one minute more. Remove from heat and set aside. Roughly chop shrimp and separate crab. Combine seafood and sautéed vegetables.

Cook lasagna noodles in boiling salted water until very al dente. Drain off two-thirds of water, leaving pasta in pot. Refill pot with cold water and set aside.

Preheat oven to 375°F. Spray 9 x 13 inch baking dish with cooking spray. Place the lasagna noodles in pan. Spread half of the filling over noodles; top with half the sauce. Repeat and top with the last three lasagna noodles topped with shredded Parmigiano-Reggiano.

Bake for 45 minutes or until bubbly and cooked through. Remove from oven and let stand 10 minutes before serving. Serve with truffle oil to drizzle over top.