Crepe Noodles
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
Filling
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 teaspoon Watkins Organic Parsley Flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional
Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
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Photo: Taste of Home |
Italian Mushroom Meatloaf
1 large egg, lightly beaten
1/4 pound fresh mushrooms, chopped
1/2 cup old-fashioned oats
1/2 cup chopped red onion
1/4 cup ground flaxseed
1/2 teaspoon Watkins Black Pepper
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, crumbled
1 pound lean ground beef (90% lean)
1 cup marinara or spaghetti sauce
1 teaspoon Watkins Organic Italian Seasoning
Shredded Parmesan cheese, optional
In a large bowl, combine egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture and mix lightly but thoroughly.
Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes; drain. Add Italian Seasoning to marinara sauce. Top with marinara sauce. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 165°. If desired, top with Parmesan cheese.
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Photo: Taste of Home |
White Seafood Lasagna
9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crab meat
Cheese Sauce
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon Watkins Black Pepper
Ricotta Mixture
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
Topping
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turns pink and scallops are firm and opaque. Remove from pan.
Add garlic to the same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Learn more about Watkins at www.trustednaturalhomeproducts.com