Griddled Courgette Seafood Lasagne Recipes

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GRIDDLED COURGETTE & SEAFOOD LASAGNE



Griddled courgette & seafood lasagne image

Superhealthy and lower in fat than a traditional lasagne, this version is also a lot quicker to assemble

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 tsp oil
4 courgettes , sliced lengthways
1 red chilli , deseeded and finely chopped
½ x 680ml jar passata with onion and garlic
400g bag seafood mix , defrosted if frozen
4 fresh lasagne sheets, halved
3 tbsp grated parmesan
3 tbsp dried breadcrumbs
350g green bean , to serve

Steps:

  • Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside.
  • Heat oven to 200C/180C fan/gas 6. Pour a little passata in a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes.
  • Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the Parmesan and breadcrumbs, then scatter on top and cook for 25-30 mins until golden. Steam or boil the green beans and serve with the lasagne.

Nutrition Facts : Calories 249 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.41 milligram of sodium

COTTAGE CHEESE SEAFOOD LASAGNA



Cottage Cheese Seafood Lasagna image

Mmmm...creamy seafood lasagna with a rich white sauce. I sometimes add broccoli just to give some color (and sneak in those "Five A Day"). I think spinach or zucchini would also be a wonderful addition. YUMMY!!

Provided by Manda

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup margarine or 1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese
1/2 cup sliced scallions or 1/2 cup regular onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces uncooked lasagna noodles (9-10 noodles)
1 cup cream-style cottage cheese
1 (7 1/2 ounce) can crabmeat, drained
1 (4 1/2 ounce) can baby shrimp, drained
1/2 cup grated parmesan cheese

Steps:

  • Heat margarine in 3-quart saucepan over low heat until melted; add garlic.
  • Stir in flour, salt, and pepper; cook, stirring constantly until bubbly.
  • Stir in milk and broth and heat to boiling, stirring constantly, 1 minute.
  • Stir in mozzarella, onions, basil, and oregano.
  • Cook over low heat, stirring constantly, until cheese is melted.
  • Spread 1/4 of the cheese sauce (about 1 c.) in 13x9-inch baking dish.
  • Top with 3 or 4 uncooked noodles.
  • Spread cottage cheese over noodles.
  • Repeat with 1/4 of cheese sauce, then 3 or 4 noodles.
  • Top with crabmeat, shrimp, 1/4 of cheese sauce, remaining noodles and cheese sauce.
  • Sprinkle with parmesan cheese.
  • Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes.
  • Let stand 10 minutes before serving.

GRILLED ZUCCHINI WITH TOMATOES AND MINT



Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

  • Preheat an outdoor grill to high heat and lightly oil grate.
  • Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
  • Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
  • Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

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