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jadedmusingsI made this delicious lasagna Friday evening for Sam, Mom, the kiddo, and me. A couple of people requested the recipe. I got it from my wonderful-can't-live-without-it Betty Crocker Cookbook: Everything You need to Know to Cook Today. :)
Creamy Seafood Lasagna
9 uncooked lasagna noodles
¼ cup butter or margarine
1 medium onion, finely chopped (½ cup)
2 cloves garlic, finely chopped
¼ cup all-pupose 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 Paremsan 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 350ºF. Cook noodles as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion and garlic 2 to 3 minutes, stirring occasionally until onion is crsip-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 cup 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 with ¾ cup of the sauce. Sprinkle with 1 cup of the mozarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup 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, if desired.
Creamy Seafood Lasagna
9 uncooked lasagna noodles
¼ cup butter or margarine
1 medium onion, finely chopped (½ cup)
2 cloves garlic, finely chopped
¼ cup all-pupose 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 Paremsan 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 350ºF. Cook noodles as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion and garlic 2 to 3 minutes, stirring occasionally until onion is crsip-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 cup 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 with ¾ cup of the sauce. Sprinkle with 1 cup of the mozarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup 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, if desired.
