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Broccoli-Shrimp Lasagna

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By Pillsbury Kitchens
Updated Nov 9, 2010
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Serve this lasagna layered with broccoli and shrimp for a classic Italian dinner.

Broccoli-Shrimp Lasagna

  • Prep Time 40 min
  • Total 1 hr 10 min
  • Ingredients 13
  • Servings 8
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Ingredients

  • 6 uncooked lasagna noodles
  • 1 (1-lb.) pkg. frozen cut broccoli
  • 3 tablespoons margarine or butter
  • 1/4 cup all-purpose flour
  • 1/4 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 1/2 cups milk
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • 10 oz. (2 1/2 cups) shredded Cheddar cheese
  • 1 lb. shelled, deveined, cooked medium shrimp

Instructions

  • Step 
    1
    Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water. Cook frozen broccoli until crisp-tender as directed on package. Drain.
  • Step 
    2
    Meanwhile, melt margarine in medium saucepan over medium heat. Stir in flour, onions, salt, dry mustard, thyme and ground red pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add Monterey Jack cheese; stir until melted.
  • Step 
    3
    Heat oven to 350°F. Drain noodles. In ungreased 13x9-inch (3-quart) baking dish, layer 1/2 cup sauce, 3 noodles, all of the cooked broccoli, 1/2 cup of the Cheddar cheese and 1 cup sauce. Top with remaining noodles, all of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and the remaining cheese.
  • Step 
    4
    Bake at 350°F. for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Nutrition

420 Calories
23g Total Fat
31g Protein
22g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
165mg
55%
Sodium
600mg
25%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
6g
Protein
31g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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