Creamy Seafood Lasagna

Discussion in 'Food and nutrition' started by Beth Layman, Jan 19, 2006.

  1. Beth Layman

    Beth Layman Guest

    Creamy Seafood Lasagna

    Makes 8 servings

    12 uncooked lasagna noodles (12 oz)
    1/4 cup butter
    2 cloves garlic, finely chopped
    2/3 cup all-purpose flour
    2 cups milk
    1 1/2 cups chicken broth
    1/4 cup dry sherry or chicken broth
    2 cups shredded mozzarella cheese (8 ounces)
    1/2 cup green onion, thinly sliced
    1 Tbsp chopped fresh or 1 tsp dried basil leaves
    1/4 tsp pepper
    1 (4-ounce) package frozen cooked salad shrimp, thawed
    1 cup ricotta cheese
    1/2 cup grated Parmesan cheese, or Romano

    Heat oven to 350 F. Cook and drain noodles. While noodles are cooking,
    melt butter in 3 qt saucepan over low heat. Stir in garlic and flour.
    Cook and stir 1 minute; remove from heat. Stir in milk, broth and
    sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
    Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over
    low heat, stirring constantly, until cheese is melted. Spread 1 cup of
    the cheese sauce in ungreased baking dish, 13 x 9 x 2". Top with 4
    noodles. Spread half of the crabmeat and shrimp over noodles; spread
    with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta
    cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4
    noodles. Spread with remaining crabmeat, shrimp and cheese sauce. Bake
    uncovered 35 to 40 minutes or until hot in center. Sprinkle with
    Parmesan or Romano cheese. Let stand 15 minutes before cutting.
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