Seafood Cannelloni

Sticking with the theme of lasagna rolls this week, I present my last version of Seafood Cannelloni. I love the taste of this dish but, I've ordered it in a restaurant a few times and the portion sizes are definitely something to frown about. Most times, you get 2 or 3 pieces of pasta, boo! So, why not make them at home and have as much as you want?

 

My seafood part of it was nothing crazy. Some imitation crab meat and salad shrimp, but you can add anything you like. Scallops, clams, crab meat, lobster, or anything like that would be awesome with this dish. You can make it as expensive or as inexpensive as you want!

 

1 package Lasagna, cooked

1/2 package imitation crab meat, shredded

1 package or can salad shrimp
1/4 cup shredded cheese mix

2 cups finely chopped cherry tomatoes

1 scallion, chopped

1 Tbsp tomato paste

1 Tbsp light cream

1 Tbsp butter

2 Tbsp fresh chopped parsley

2 Tbsp finely chopped carrot

2 Tbsp finely chopped celery

3 Tbsp chopped onions

1 cup white cooking wine

1/2 Tsp lemon pepper

1 Tsp fresh lemon juice

Recipe Adapted from Epicurious

Cook lasagna noodles according to package directions. Drain and lay them all out flat on counter top or work surface.

Shred your crabmeat and place into a bowl with the shrimp. Mix and season with lemon pepper and toss with lemon.

Spread the seafood mixture evenly over all the lasagna noodles being used.

Begin preparing your sauce by chopping all chopped vegetables and placing them into a saucepan. Add tomato paste, cream, and butter and saute for 5 minutes until vegetables begin to get tender. Add cooking wine and stir frequently until the sauce comes to a full, rolling boil.

Spoon sauce over the seafood on each noodle. Roll jellyroll style, from one end up into rolls. Gently place them in a small casserole dish. Spoon over any extra sauce and top with shredded cheese. Bake  covered with aluminum foil in a 350 degree oven for 30 minutes.