You Can Count On This Magically Disappearing!

Well! This most certainly isn’t your mama’s lasagna! Who stole the red sauce? Where’s the beef? What’s going on here, anyway? This unique take on lasagna comes from Taste of Home, and it just might turn the whole notion of lasagna on its ear!

The basic recipe for lasagna probably hasn’t changed in centuries. It has always been meat in red sauce, noodles and cheese, all nicely stacked in layers and baked. This dish couldn’t be more different! Except for the fact that it still uses noodles, has a little cheese and you have to bake it, they don’t really have anything in common.

Take the sauce, for example. This is nothing like the traditionally-spiced red sauce. No, this sauce is a delicately seasoned, silky smooth, slightly cheesy concoction that doesn’t overpower the other ingredients, but lets them shine so that you can taste the difference between a scallop, a shrimp or some crab meat.

Regular lasagna is weighed down with three types of cheese:  ricotta, mozzarella and Parmesan. This seafood lasagna only contains the barest whisper of parmesan. Regular lasagna tends to have a degree of greasiness, due to the use of red meat. This new type of lasagna is brimming with three types of seafood, and the only fats used are for sautéing veggies and making the white sauce.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Make sure that your raw seafood is very thoroughly cleaned to avoid a gritty texture in the lasagna.

Recipe courtesy of Taste of Home, image courtesy of Pinterest