The holidays are over but everyday can still be a feast. Here are dishes such as Seafood Lasagna Roll-Ups.
Seafood Lasagna Roll-ups
¼ kg shrimp, peeled and deveined
Salt and pepper to taste
1 tsp paprika
1 tbsp calamansi juice
2 tbsps olive oil
White crab sauce:
2 tbsp butter
5 cloves garlic
1 white onion
2 c cream
1 c crab meat
2 tbsp parsley, chopped
8-10 pc lasagna noodles
Red sauce:
2 tbsp olive oil
1 red onion, chopped
5 cloves garlic, chopped
250 g Hunt’s Spaghetti Sauce Parmesan Cheese
2 tbsp basil, chopped
Assembly:
1 c mozzarella, grated
1 c parmesan, grated
Basil leaves for garnish
Start by seasoning shrimp with salt, pepper, paprika and calamansi juice. Cook shrimps in olive oil for 1-2 minutes on each side, butterfly-cut each shrimp and set aside.
Add butter to the same pan where shrimp was cooked. Sauté onion and garlic, add the cream and simmer until thick. Mix in the crab meat, cook for about 5 minutes and season with salt and pepper. Turn off heat and mix in parsley. Set aside.
Next, sauté onion and garlic over medium heat. Add Hunt’s Spaghetti Sauce Parmesan Cheese, simmer until thick and season with salt and pepper. Turn off heat and mix in basil. Set aside.
Cook lasagna noodles according to package directions. Set aside.
To assemble, lay lasagna noodles flat on a large surface. Spread about 3 tbsp of the white crab sauce on each and top with pieces of shrimp, while leaving an inch at the top of each lasagna noodle empty. Sprinkle mozzarella and parmesan cheese on top (about 1 tbsp each). Roll each lasagna noodle while securing the filling inside. Spread half of red sauce at the bottom of baking dish. Place all the lasagna roll-ups on top of the sauce, seam-side down. Keep the lasagna roll-ups close to each other to prevent unraveling.
Spoon-in the remaining red sauce. Top with more mozzarella and parmesan cheese and bake at 190 C for 30 minutes. Garnish with basil leaves.
Recipes courtesy of Hunt’s Spaghetti Sauce