Ingredients: |
Ingredients: 1 pound fresh spinach or 3 packages frozen
4 ounces cream cheese
1 pound medium shrimp
1 pound crabmeat
1 pound LA crawfish tails
6-8 cloves garlic, minced or chopped
1 ½ cup green onion
1-2 tablespoon sweet basil
1tablespoon oregano
1 teaspoon thyme
1 teaspoon sea or kosher salt
½ teaspoon of grind mix peppercorns
2-3 tablespoon Steve all-purpose seasoning
½ cup fresh grated parmesan or Asiago cheese
2 tablespoon dry sherry
9 lasagna noodles (cooked and drained)
4 cups mozzarella cheese, shredded
2-3 tablespoons extra virgin olive oil 1 teaspoon Lea & Perrin
12 ounces fresh mushrooms chopped
1-2 tablespoons butter
1 tablespoon crab boil
2-3 tablespoon Lea & Perrin
Sauce
1/2 cup butter
1/2 cup all purpose flour
½ teaspoon salt
¼ white pepper
3 ½ cups milk (reduce milk add whipping cream – opt.)
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Directions: |
Directions:Make a light roux with melted butter and floor. Add salt and white pepper and stir add milk and mix until thickens
Cook mushrooms in melted butter 2 minutes. Add L & P sauce and simmer 1 minute. Set aside.
Defrost spinach, drain and stir in cream cheese and set aside.
Heat oil and sauté garlic 2 minutes. Add thyme, basil, oregano and green onions. Simmer and add 1 ½ cups sauce. Parmesan cheese and sherry. Fold in shrimp and crawfish. Remove from heat.
In lasagna pan, pour 1\3 cup sauce, and top with 3 noodles. Spread the shrimp/crawfish mixture over noodles and top with 1/3 of the mozzarella. Add 3 more noodles. Top with shredded spinach a cream cheese and 1/3 mozzarella. Add 3 more noodles and top with mushrooms and crabmeat. Top with remaining sauce.
Cover with foil and bake 350 degrees for 30 minutes. Remove foil and add remaining mozzarella and return to oven 15 minutes, uncovered. |
This recipe for Seafood Lasagna is from