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Recipe Time!
Jan. 11th, 2013 04:54 pmTonight we're doing a big extended family get together at Sam's parents' house, so I'm making the seafood lasagna everyone raves about, which, sadly, is not some secret family recipe handed down throughout the generations, but one I found in a cookbook (linked below). I mentioned it on my WoW-related Twitter account and had a request for the recipe, so I'm posting it here as I'm sure I've mentioned it to some folks in the past who might like to take a gander. Let me know if the fractions don't display properly on your screen and I'll fix it.
Creamy Seafood Lasagna
Source: Betty Crocker Cookbook: Everything You need to Know to Cook Today (pg 144 in my edition)
9 uncooked lasagna noodles
¼ cup butter or margarine
1 medium onion, finely chopped (½ cup)
2 cloves garlic, finely chopped
¼ cup all-purpose flour
2 cups half-and-half
1 cup chicken broth
⅓ cup dry sherry or chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 container (15 oz) ricotta cheese
½ cup grated Parmesan cheese
1 egg, slightly beaten
¼ cup chopped fresh parsley
2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4 oz each) frozen cooked salad shrimp, thawed and drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired
1. Heat oven to 350°F. Cook noodles as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
3. In medium bowl, mix ricotta cheese, Parmesan cheese, egg and ¼ parsley; set aside.
4. Drain noodles. In ungreased 13 x 9-inch (3-quart) glass baking dish, spread ¾ cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and shrimp over noodles; spread with ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
5. Bake uncovered 40-45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
Creamy Seafood Lasagna
Source: Betty Crocker Cookbook: Everything You need to Know to Cook Today (pg 144 in my edition)
9 uncooked lasagna noodles
¼ cup butter or margarine
1 medium onion, finely chopped (½ cup)
2 cloves garlic, finely chopped
¼ cup all-purpose flour
2 cups half-and-half
1 cup chicken broth
⅓ cup dry sherry or chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 container (15 oz) ricotta cheese
½ cup grated Parmesan cheese
1 egg, slightly beaten
¼ cup chopped fresh parsley
2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4 oz each) frozen cooked salad shrimp, thawed and drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired
1. Heat oven to 350°F. Cook noodles as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
3. In medium bowl, mix ricotta cheese, Parmesan cheese, egg and ¼ parsley; set aside.
4. Drain noodles. In ungreased 13 x 9-inch (3-quart) glass baking dish, spread ¾ cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and shrimp over noodles; spread with ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
5. Bake uncovered 40-45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
