Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Seafood Lasagna Alfredo




Source of Recipe


by Shanny, from ???


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6968.1

List of Ingredients




1 pound sea scallops, cut in fourths
1½ pounds medium shrimp, cleaned & cut in half
12 spinach lasagna noodles, cooked & rinsed
1 tbsp. olive oil
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves minced garlic
1/2 tbsp. basil
1/2 tbsp. oregano
1/2 tbsp. thyme
3 tbsp. margarine
3 tbsp. flour
3 cups 2% milk
4 ounces grated fresh parmesan cheese
1 pound grated mozzarella cheese
1 pound ricotta cheese

Recipe



Toss scallops & shrimp together & set aside.

Heat olive oil and sauté onion, red pepper & garlic until almost transparent - add basil, oregano & thyme - set aside.

Make a white sauce by melting the margarine, whisking in the flour and allowing it to cook a minute or two. Gradually add milk - cook and stir constantly until mixture thickens a bit; whisk in parmesan and set aside.

Before assembling the lasagna, blot the seafood until dry.

In a greased 9x13 pan, spread a small amount of white sauce to cover the bottom. Lay 4 noodles on bottom, overlapping slightly. Evenly spread 1/3 of white sauce over noodles, followed by half of sautéed vegetables, half of seafood, half of mozzarella cheese and half of ricotta cheese (dot the ricotta on by teaspoonfuls).

Then add four more noodles, overlapping slightly, and press down gently so top looks even. Add white sauce evenly (reserve 2/3 cup of white sauce for top of lasagna), then add remaining vegetables, seafood, mozzarella & ricotta (dotted on by teaspoonfuls).

Top with remaining four noodles, overlapping slightly. Press down again so top looks even, then spread reserved white sauce over, making sure all noodles have been moistened with the white sauce.

Cover with foil and bake at 350 about 40 minutes. Let stand 15 minutes before serving.