"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


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This recipe for SEAFOOD LASAGNA, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 24, 2009


4 oz. Cream Cheese (softened)
1 1/2 Cups Cottage Cheese
1 Cup Grated Mozzarella Cheese
1/2 Cup Sliced Green Onions
1/4 Cup Chopped Parsley
9 Lasagna Noodles (cooked, drained)
Seafood Sauce (recipe follows)
1 Cup Freshly Grated Parmesan Cheese

Seafood Sauce:
3 Tbsp. all-purpose Flour
1/4 Cup Water
1 1/2 Cups Milk
1/2 Tsp. Dried Basil
1/2 Tsp. Salt
Freshly Ground Pepper (to taste)
1/4 Cup Dry White Wine
3/4 Lb. Small Bay Shrimp
3/4 Lb. Crabmeat (fresh is best)

In a medium bowl, blend cream cheese and cottage cheese. Stir in mozzarella, onions, and parsley. Place 3 noodles side by side in a 9X13 baking dish, lightly coated with cooking spray. Add one third of the cheese mixture and cover with one third of the seafood sauce (it will not cover completely.) Repeat layers two more times. Top with Parmesan cheese. Bake uncovered, at 350 until bubbly, about 45 minutes. Let stand 10 minutes before serving.

In a small bowl, blend flour with water. In a saucepan over medium heat, warm milk with seasonings. Stir in flour mixture, bring to a boil, and whisk until thickened, 3-4 minutes. Add wine and seafood; mix well.




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