Ingredients: |
Ingredients: 9 Uncooked lasagna noodles
1/4 c. butter or margarine
1 med. Onion, finely chopped
2 Cloves garlic, finely chopped
1/4 c. All-purpose flour
2 c. Half and half
1 c. Chicken broth
1/3 c. Dry sherry or chicken broth
1/2 tsp. Salt
1/4 tsp. Pepper
1 Container (15oz.) ricotta cheese
1/2 c. Grated parmesan cheese
1 Egg, slightly beaten
1/4 c. Chopped fresh parsley
2 packages (8 oz each) Frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4oz each Frozen cooked salad shrimp, thawed and drained
3 c. Shredded mozzarella cheese
1 TBSP. Chopped fresh parsley, if desired
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Directions: |
Directions:Heat oven to 350°F. Cook noodles as directed on package. Meanwhile, in a 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2-3 minutes, stirring occasionally, until onion is crisp-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. In medium bowl, mix ricotta cheese, parmesan cheese, egg and ¼ c. parsley; set aside. Drain noodles. In ungreased 13x9 inch (3 quart) glass baking dish, spread ¾ c. of the sauce. Top with 3 noodles. Spread half of the crabmeat and shrimp over the noodles; spread with ¾ of the sauce. Sprinkle with 1 c. of the mozzarella cheese; top with 3 noodles. Spread ricotta cheese mixture over noodles; spread with ¾ c. of the sauce. Sprinkle with 1 c. mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp, and sauce. Sprinkle with remaining 1 c. mozzarella cheese. Bake uncovered 40-45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 TBSP. parsley if desired. (I usually put more crabmeat and shrimp in than it tells you, I feel it tastes better that way.) |
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