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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Seafood Lasagna Recipe

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This recipe for Seafood Lasagna is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8oz.) pkg. refrigerated or frozen flaked crab
2 (14oz.) cans stewed tomatoes, cut up
1 c. sliced fresh mushrooms
½ tsp. dried oregano, crushed
½ tsp. onion powder
1 c. cooked shrimp, chopped (or approx. 8oz. can shrimp)
3 tbsp. margarine or butter
3 tbsp. all-purpose flour
1¾-2 c. milk
1 c. Swiss cheese, shredded
¼ c. dry white wine
8 lasagna noodles, cooked
½ c. Romano or Parmesan or Swiss cheese, grated
Directions:
Directions:
Thaw crab meat, if frozen. Cut into bite size pieces, and set aside.
For tomato sauce, in a medium saucepan combine undrained tomatoes, mushrooms, oregano, onion powder, dash salt and dash pepper. Bring to boil and reduce heat. (I sometimes thicken with a little corn starch blended with small amount of water).
For cheese sauce, in a medium saucepan melt margarine or butter, and then stir in flour. Add the milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Swiss cheese till melted. Stir in crab meat and wine.
In a 9x13 baking dish, layer half of the shrimp sauce, half of the noodles, and half of the cheese sauce. Repeat layering. Top with Romano or Parmesan or Swiss cheese.
Bake, uncovered, in a 350°F oven about 25 minutes or till heated through. Let stand for 15 minutes before serving.

 

 

 

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