"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wendy's Seafood Lasagna Recipe

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This recipe for Wendy's Seafood Lasagna, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audra Rose Bollard


1 8 oz. pkg. frozen crab flavored fish pieces (imitation crab meat)
1/2 c. frozen peeled, cooked shrimp or one 4 1/2 oz. can of shrimp
2 14 - 16 oz. cans stewed tomatoes, cut up slightly
1/2 c. sliced fresh mushrooms
1/2 tsp. onion powder
1/2 tsp. oregano, crushed
dash of salt
dash of pepper
3. T. margarine or butter
3 T. flour
1 3/4 c. milk
1 c. (4 oz.) shredded Swiss cheese
1/2 c. dry white wine or broth
1 box lasagna noodles, cooked and drained
1/2 c. fresh shredded Parmesan or Romano cheese

Thaw seafood, cut into bite-sized pieces.

In a medium saucepan combine: undrained tomatoes, mushrooms, onion powder, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in shrimp and set aside. This is the shrimp sauce.

In another medium saucepan melt butter, then stir in flour. Add milk and cook over medium heat until thick and bubbly, stirring constantly. Cook 1 minute more, add cheese, and stir in crab and wine (or broth). Heat until cheese is melted. This is the crab sauce.

In 9x13 baking pan layer as follows: half shrimp sauce, lasagna noodles, half crab sauce, lasagna noodles, remaining shrimp sauce, lasagna noodles, remaining crab sauce. Sprinkle top with Parmesan cheese. Bake uncovered at 350 degrees for 25-30 minutes. Let stand 10 minutes before cutting.

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