WW Seafood Lasagna with Shrimp & Crab

by

The WW Seafood Lasagna with Shrimp & Crab is a tasty dish. It has 170 calories and takes 50 minutes to make. You may serve your dish at parties, lunches, functions, feasts, events, festivals, or dinners. This recipe contains whole wheat oven-ready lasagna noodles, zucchini, raw shrimp, lump crab meat, cooking spray, garlic, fat-free ricotta cheese, salt, reduced-fat mozzarella cheese, parmesan cheese, egg whites, parsley, black pepper, light butter, all-purpose flour, unsweetened almond milk, low-sodium chicken broth, onion powder, Italian seasoning, and paprika. Using these ingredients will make your dish delicious & Weight Watchers-friendly. We may pair your recipe with mixed green salad, spinach lemon salad, steamed broccoli, tomato soup, cauliflower soup, or garlic green beans. Store your dish for four days in the refrigerator. This WW Seafood Lasagna with Shrimp & Crab is not difficult to make, as the instructions are easy.

STATS:

  • Total Time: 50 minutes
  • Serving Size: 1 slice
  • Servings: 8
  • Calories: 170 kcal
  • Cook Time: 35 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Prep Time: 15 minutes
  • Cuisine: American

EQUIPMENT:

  • Measuring cups
  • Vegetable peeler
  • Knife
  • Measuring spoons
  • Whisk
  • Cutting board
  • Mixing bowls
  • 9×13-inch baking dish
  • Large skillet

INGREDIENTS:

LASAGNA LAYERS:

  • Four whole wheat oven-ready lasagna noodles
  • ¾ cup fat-free ricotta cheese
  • Two medium zucchini
  • 12 ounces raw shrimp
  • Four ounces lump crab meat
  • Cooking spray
  • 2 minced garlic cloves
  • Half cup reduced-fat mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • Quarter tsp salt
  • 2 tbsp chopped parsley
  • ¼ tsp black pepper
  • Two egg whites

SAUCE:

  • Quarter tsp paprika
  • 1 tsp light butter
  • Quarter tsp Italian seasoning
  • 1 tbsp all-purpose flour
  • 1½ cups unsweetened almond milk
  • One cup low-sodium chicken broth
  • ½ tsp onion powder

INGREDIENT NOTES:

ZUCCHINI:

  • Zucchini provides low carbs & calories to your recipe and provides moisture. It makes your lasagna feel full and hearty. Use yellow squash or cabbage leaves as per your choice.

WHOLE WHEAT OVEN-READY LASAGNA NOODLES:

  • They make your dish lighter and save you time. Also, they absorb the creamy sauce in your meal. You may replace them with gluten-free lasagna noodles or thin zucchini strips as an alternative.

SHRIMP:

  • Shrimp is the main source of protein in your dish. It cooks quickly and gives a sweet taste to your meal. You may use scallops or extra crab meat as another idea.

FAT-FREE RICOTTA CHEESE:

  • It creates soft & rich layers in your meal. Utilize low-fat cottage cheese or reduced-fat ricotta cheese as an alternative.

REDUCED-FAT MOZZARELLA CHEESE:

  • We use this to provide a classic melted cheesy top to your lasagna. It melts smoothly & gives a stretchy texture to your dish. You may use reduced-fat Italian cheese blend as another idea.

PARMESAN CHEESE:

  • Paremesan cheese gives a salty and savory taste to your lasagna. It makes a golden top and provides extra depth to your sauce. We may replace it with Romano cheese or Asiago cheese as per your preference.

EGG WHITES:

  • Egg whites hold your ricotta mixture together and create a lighter texture. You may use a whole egg, but the points will change.

INSTRUCTIONS:

  1. Heat your oven to 375°F and coat your dish with cooking spray.
  2. You will spray your skillet and cook garlic with shrimp for three minutes, then stir in crab meat & remove from the flame.
  3. Mix ricotta, egg whites, salt, parsley, pepper, and half of the mozzarella cheese in the bowl.
  4. You will melt light butter in the saucepan to make your sauce.
  5. Now whisk flour, then almond milk & broth.
  6. Then include seasonings and cook to make a thick mixture.
  7. Spread your sauce into the dish and include zucchini slices, small noodle pieces, cheese mixture, seafood mixture, and sauce.
  8. You will repeat layers and top with mozzarella & parmesan cheese.
  9. Now cover your recipe with foil and bake for 25 minutes.
  10. Lastly, we will again bake your dish for ten minutes without foil.

SERVING SUGGESTIONS:

LIGHT SALADS:

  • Mixed Green Salad
  • Cucumber Salad
  • Spinach Lemon Salad

VEGETABLES:

  • Steamed Broccoli
  • Roasted Asparagus
  • Garlic Green Beans

SOUPS:

  • Tomato Soup
  • Vegetable Soup
  • Cauliflower Soup

TIPS:

  • You will use dry zucchini to avoid water in the lasagna.
  • Include spinach for more volume, as per your preference.
  • We will chop shrimp into small pieces for even layers.
  • You may add extra zucchini instead of extra noodles.

STORAGE INFORMATION:

FRIDGE:

  • Store your dish in the vessel for 4 days.

FREEZER:

  • You may freeze your meal for 60 days.

FAQs:

Should I eliminate noodles completely from my recipe?

  • Yes, you may use all the zucchini slices as per your choice.

Can I use canned crab in my dish?

  • Yes, just drain before using.

Should I make my recipe early?

  • Yes, you may assemble one day before baking.

Is almond milk important in my dish?

  • No, you may utilize skim milk as per your preference.

NUTRITIONAL INFORMATION:

Net Carbs: 10 grams

Total Carbs: 13 g

Fiber: 3 grams

Protein: 23 g

Fat: 3 grams

Sodium: 430 mg

Potassium: 420 milligrams

Calcium: 190 mg

Iron: 1.5 milligrams

Vitamin A: 680 IU

Calories: 170 kcal

Weight Watcher Points: 2-3 points