Seafood Lasagna Roll-Ups With Lemon-Caper Sauce Recipe

ingredients

8 uncooked lasagna noodles
1 tablespoon margarine
1/4 cup all-purpose flour
2 cans (12 ounce size) evaporated skim milk
1 tablespoon grated lemon peel
1 tablespoon snipped fresh dill weed
1 1/2 tablespoon capers
1/2 cup cholesterol-free egg product
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 small onion, finely chopped
8 ounces frozen, peeled and deveined cooked medium shrimp, thawed, drained and coarsely chopped
1 container (15 ounce size) nonfat Ricotta cheese
1 package (10 ounce size) frozen chopped broccoli, thawed and drained
1/4 teaspoon paprika

directions

Heat oven to 350 degrees F.

Cook and drain noodles as directed on package. Cover noodles with cold water.

Melt margarine in 2-quart saucepan over medium heat. Mix flour and milk until smooth, then pour into saucepan. Cook over medium heat, stirring occasionally, until mixture begins to thicken.

Stir in lemon peel, dill weed and capers. Remove from heat and set aside.

Mix 1/2 cup of the reserved sauce and the remaining ingredients except paprika.

Drain noodles. Spread about 1/2 cup shrimp mixture to edges of 1 noodle. Roll up noodle. Place seam side down in greased rectangular baking dish, 13 x 9 x 2 inches. Repeat with remaining noodles.

Pour remaining reserved sauce over roll-ups. Sprinkle with paprika. Bake uncovered about 30 minutes or until heated through.

nutrition data

Nutritional data has not been calculated yet.