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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