Last Updated on November 10, 2024 by Arif Chowdhury
Holy guacamole, who would’ve thought throwing shrimp and avocado into lasagna could be such a game-changer?
Trust me, I stumbled upon this recipe during one of those late-night Pinterest rabbit holes, and it’s been living rent-free in my head ever since.
Let’s dive into this ocean-meets-garden creation that’s actually helping people shed pounds while satisfying their pasta cravings!
Why This Recipe Is Breaking The Internet
Did you know that swapping traditional meat lasagna for seafood can slash calories by up to 40%? This isn’t your nonna’s lasagna, but I promise she’d approve of this coastal-inspired makeover.
According to recent food trend data, recipes combining seafood and avocado have seen a whopping 127% increase in popularity among health-conscious foodies.
The Power-Packed Ingredients
Before we get our hands dirty (in the best way possible), let’s break down why this dish is a nutritional superhero:
- Shrimp: Lean protein champion with only 84 calories per 3-ounce serving
- Avocado: Heart-healthy fats that actually help you lose weight
- Spinach: Iron-rich powerhouse that keeps you energized
- Whole wheat lasagna noodles: Complex carbs for sustained energy
The Secret Sauce (Literally!)
Our creamy white sauce isn’t the heavy, guilt-inducing bechamel you’re used to. We’re using Greek yogurt as the base, which studies show can boost metabolism by up to 23% when consumed regularly as part of a balanced diet.
Let’s Get Cooking!
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 8
Calories per serving: 325
Ingredients
For the Lasagna:
- 12 whole wheat lasagna noodles
- 1 pound wild-caught shrimp, peeled and deveined
- 3 ripe avocados, sliced
- 16 oz fresh spinach
- 2 cups low-fat mozzarella cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Skinny White Sauce:
- 2 cups Greek yogurt (2% fat)
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 3 tablespoons whole wheat flour
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Prep Party (15 mins)
- Preheat your oven to 375°F (190°C)
- Cook lasagna noodles according to package instructions, but subtract 2 minutes
- Season shrimp with salt, pepper, and minced garlic
- Sauté spinach until just wilted
- Slice those gorgeous avocados
- Sauce Magic (10 mins)
- Heat olive oil in a saucepan over medium heat
- Whisk in flour until golden
- Gradually add broth, stirring constantly
- Fold in Greek yogurt
- Season with garlic powder, nutmeg, salt, and pepper
- Keep stirring until thickened (about 5 minutes)
- Assembly Time! (15 mins)
Layer in this order:
- Thin layer of sauce
- Lasagna noodles
- Shrimp
- Spinach
- Avocado slices
- White sauce
- Light sprinkle of mozzarella
Repeat layers 3 times
- The Final Countdown (45 mins)
- Cover with foil and bake for 30 minutes
- Remove foil and bake additional 15 minutes until golden
- Let rest for 10 minutes before serving (I know it’s hard, but trust me!)
Pro Tips That’ll Make You Look Like a Kitchen Wizard
- Pat those shrimp super dry before seasoning – this prevents a watery lasagna
- Toss avocado slices in lemon juice to prevent browning
- Don’t skip the resting time – it’s crucial for perfect slicing
Storage and Meal Prep
This beauty keeps well in the fridge for up to 3 days. Though let’s be real – leftovers are rare with this one!
For meal prep, you can assemble everything except the avocado layers up to 24 hours in advance.
The Real Talk
Look, I’ve tried every “healthy” lasagna recipe under the sun, and most taste like sad diet food. This one? It’s different.
The combination of buttery avocado, succulent shrimp, and that creamy-but-light sauce creates something magical. Even my picky teenager who “hates everything green” went back for seconds!