Another beautiful Friday in Paradise. Or at least as close to paradise as we can get. Hubby is here. Kiddo is here. My family; scattered round the world are healthy as far as this pandemic is concerned. We did have one loss. My cousin’s wife passed in early April; a stroke. Amanda was in her late forties; young for a stroke. Within my Filipino-Spanish side of the family, a cousin is no different than a sibling. Aunts and Uncles are second parents. Kiddo refers to my aunts (his great-aunts) as Lola; grandmother. So any loss, no matter the blood-line distance; is felt deeply. Michael is a man of faith; and the Lord has continued to comfort him.
So often in times of trouble, I turn to the readings assigned to that day and find that God reminds me to fear not; for He is with me.
1 Do not let your hearts be troubled. You trust in God, trust also in me.
2 In my Father’s house there are many places to live in; otherwise I would have told you. I am going now to prepare a place for you,
3 and after I have gone and prepared you a place, I shall return to take you to myself, so that you may be with me where I am.
As an old-school Catholic; we try our best to abstain from meat on Fridays. Sometimes we stumble; but for the most part we stick to that tradition. Besides; eating fish and seafood is good for you – most of the time. I think my Cardiologist might not approve of sweet crab legs dripping in butter. But then again, life was meant to be savored in moderation. A cookie or a piece of candy might not kill you; but a steady diet of sweets sure will. And hey, this sinfully delicious Lasagna is made with spinach. Served with a salad and a crisp; cold wine that’s about as healthy as I plan to get at the moment.
9 Lasagna Noodles
9 oz frozen Chopped Spinach, thawed
2 (8 oz) packages Imitation Crab Meat
12 oz small Cooked Shrimp
1 cup Chicken Stock
3 tablespoons Cornstarch
3 cups Milk
3 tablespoons dried Dill Weed
2 cups Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
Fresh Dill, optional garnish
Bring a large pot of salted water to a boil. Add lasagna noodles 3 at a time to soften and submerge in the boiling water. Cook lasagna noodles to desired doneness as directed on the package, about 10 minutes. Drain and lay flat until ready to assemble.
While the pasta noodles cook, heat oven to 350-degrees. Drain the thawed chopped spinach, wring out as much moisture as possible and set aside. Chop the crab meat into small bite-size pieces and set aside. Rinse shrimp, and if necessary remove any remaining tails and peels. Set aside.
In a medium saucepan, blend chicken stock and cornstarch until smooth. Add milk and dill weed. Bring white sauce to a boil, stirring constantly. Cook over medium heat for about 3 minutes or until sauce is bubbly and slightly thickened; stirring constantly.
Spread 1/2 cup of white sauce in the bottom on a ungreased 13-inch by 9-inch (3-quart) glass casserole dish. Top the sauce with 3 cooked lasagna noodles, trim if necessary to lay flat.
In a medium bowl, combine shrimp, spinach and 1 cup of the white sauce; mix well. Spoon half of the shrimp mixture over the noodles; spread evenly with the back of the spoon. Sprinkle with 2/3 cup of the Mozzarella Cheese.
In another medium bowl, combine crab meat and 1 cup of the white sauce; mix well. Spoon crab mixture over cheese; spread evenly. Top with 3 lasagna noodles. Top second layer of noodles with remaining shrimp, 2/3 cup of cheese, remaining 3 noodles and any remaining sauce. Cover tightly with foil.
Bake lasagna in the heated oven for about 50 minutes or until hot and bubbling. Remove from the oven; remove foil. Sprinkle with remaining 2/3 cup of Mozzarella Cheese; then top with a layer of Parmesan Cheese.
Return lasagna to the oven; continue to bake for about 6 to 8 minutes; until cheese layer has melted and is beginning to turn a golden color. Remove from oven; let rest for 10 minutes before serving.