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Seafood Lasagna Recipe

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This recipe for Seafood Lasagna, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda & John Kitchen
Added: Saturday, May 26, 2007


8 oz. crab meat
32 oz. cut up stewed tomatoes
1/2 cup sliced mushrooms
1/2 tsp. crushed dried oregano
1/2 tsp. onion powder
1/2 c. cooked small shrimp
3 T. butter
3 T. flour
1 3/4 c. milk
1 c. shredded Swiss cheese
1/4 c. dry white wine
8 whole cooked lasagna noodles
1/4 c. grated Romano cheese
Dash salt
Dash pepper

For tomato sauce, in a medium saucepan combine undrained tomatoes, mushrooms, oregano, onion powder, a dash of salt, and dash of pepper. Bring to boiling, reduce heat. Simmer, uncovered about 20 min. or until thickened. Stir in shrimp, set aside. For cheese sauce, in a medium saucepan, melt butter. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Stir in Swiss cheese until melted. Stir in crab and wine. In a 11x7 baking dish, layer half the shrimp sauce, half the noodles and half the cheese sauce. Repeat the layering. Top with the Romano cheese. Bake uncovered, in 350 degree oven about 25 minutes or until heated through. Let stand 15 minutes before serving.




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