The Healthy My Ass Cookbook

Rainbow Line
(Mouse over picture to enlarge.)

Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Seafood Lasagna

Seafood in a cream sauce between lasagna noodles and cheese.


6 ozs. Cream Cheese
12 noodles Lasagna Noodles
3/4 lb. Scallops, Bay or Sea, raw
3/4 lb. Shrimp, *see Notes
3 6-oz. cans Crab, canned, Lump preferred, drained
1 Tbsp. Lemon Juice, from 1/2 lemon
8 Green Onions, 1 bunch
1 clove Garlic, or 2 cloves
3 Tbsps. Fresh Basil, just under 1/2 ounce
3 Tbsps. Italian Parsley, a.k.a. flat leaf parsley
3/8 tsp. Fennel Seeds
3/8 tsp. Nutmeg
1/2 tsp. Celery Salt
1/2 tsp. White Pepper
1/2 cup Parmesan Cheese, grated
3 Tbsps. Flour
1&1/2 cups Half and Half
1&1/2 lbs. Mozzarella Cheese, shredded or very thin sliced
7 ozs. Spinach Leaves, or one bag
3 Tbsps. Butter
9 ozs. Evaporated Milk
1 Tbsp. Olive Oil


Cut the Cream Cheese into one ounce cubes and let soften at room temperature.

Begin heating enough water to cook the Lasagna Noodles according to the package directions.

Rinse and drain the Scallops.  If sea scallops, cut each to the size of bay scallops or the tip of your little finger.  Dry the scallops between paper towels and refrigerate.  Peel, devein and if necessary split each Shrimp, *see Notes.  Rinse the shrimp, dry between paper towels and refrigerate separate from the scallops.  Drain the canned Crab and refrigerate separate from the other seafood.

Fresh squeeze and measure the Lemon Juice and set aside.  Slice the Green Onions and set aside.  Peel and trim the Garlic and set aside.  Mince, measure and combine the Basil and Italian Parsley.  Measure and combine the Fennel Seeds, Nutmeg, Celery Salt and White Pepper and set aside.  Measure and set aside the Parmesan Cheese, Flour and Half and Half.  Slice or shred the Mozzarella Cheese if necessary.  Lightly brush or wipe the Olive Oil on the inside of your deepest 9x11.5" or larger pan.

I recently learned that you can use the microwave to more easily wilt spinach and more quickly than steaming it.  So, cram the Spinach Leaves into a microwave safe bowl, cover and microwave for 2 to 3 minutes on high, then stir to reduce to its wilted state and set aside.

Melt the Butter in a 3 quart or larger pot.  Using a garlic press, press the garlic into the butter and sauté for 1/2 to 1 minute.  Turn off the heat.  Add the flour and stir to blend well.  Slowly blend in the half and half and Evaporated Milk, a little at a time at first, then the rest after returning to medium heat and stir until it comes to a boil, stirring constantly once it starts to thicken.  Reduce the heat to simmer and stir in the cream cheese, the lemon juice and the parsley/basil and spice mixtures.  Heat and stir until the cream cheese is completely blended in.  Stir in the scallops and three minutes later stir in the shrimp and cook until the shrimp turn pink, about two more minutes.  Add the crab, Parmesan cheese, spinach and green onions and stir to blend.  Cover and turn off the heat.

Preheat an oven to 375°F.

Boil the lasagna noodles for 80% or 4/5 of the amount of time it specifies on the package.  When the noodles have boiled the calculated time, drain most of the water and slowly add cold water until the water is tepid and you can hold your hand in it.  Remove 1/4 of the noodles, let drain, and lay flat to cover the bottom of the oiled pan.  Evenly spread 1/4 of the seafood sauce over the noodles.  Cover with a layer of 1/4 of the mozzarella cheese.  Repeat this sequence of layers 3 more times.

Bake for 20 to 30 minutes until the sauce is bubbly and the cheese on top is browned.  Remove from the oven and allow it to cool 15 to 20 minutes before serving.


*Raw shrimp are preferred over cooked and if you get 50-60 count per pound or less (i.e., larger), slice each in half lengthwise.  If you use cooked shrimp, add them with the crab 5 minutes after you've added the scallops.

You can prepare the sauce in advance, up to the point of adding the seafood, then cool, cover and refrigerate.  When making the Lasagna, slowly bring the sauce back to steaming hot, near boiling temperature and continue with the addition of the seafood.  If you do this, don't prep the seafood until the day you make the Lasagna.


Other Information:

Source: My creation influenced by online recipes

Preparation: 1:40
Bake: 0:30
Total: 2:30

Yield: 1 9x13" pan
Servings: 9

Nutrition Facts per Serving:
723 Calories
40g Fat (50.4% calories from fat)
49g Protein
40g Carbohydrate
2g Dietary Fiber
232mg Cholesterol
974mg Sodium.

Exchanges per Serving:
3 Grain(Starch)
5 Lean Meat
1/2 Vegetable
0 Fruit
1/2 Non-Fat Milk
6 Fat.

Rainbow Line

Copyright 2006-2022 by Keith Langeneckert.  All rights reserved.  Contact WebMaster.