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Creamy Seafood Lasagna

Source of Recipe

Unknown


List of Ingredients

¼ c all-purpose flour
Uncooked lasagna noodles
¼ c butter or margarine
1 med onion, finely chopped (½ c)
2 cloves garlic, finely chopped
2 c half-and-half
1 1/3 c chicken broth (from 32-oz carton)
½ tsp salt
¼ pepper
1 egg, slightly beaten
½ c Parmesan cheese
1 container (15 oz) ricotta cheese
¼ c chopped fresh parsley
1 (12 oz) container of fresh crab meat, drained
½ lb frozen small shrimp, thawed and chopped
3 c shredded mozzarella cheese
1 Tbsp chopped fresh parsley, if desired


Recipe

Heat oven to 350°. Cook noodles as directed on package.

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, salt, and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.

In medium bowl, mix egg, Parmesan cheese, ricotta cheese and ¼ cup parsley; set aside.

Drain noodles. In ungreased 13-in X 9-in (3 quart) glass baking dish, spread ¾ cup of the sauce. Top with 3 noodles. Sprinkle half of the crab meat and half of the shrimp over noodles; pour ¾ cup of the sauce over crab and shrimp, then sprinkle with 1 cup of mozzarella cheese; top with 3 noodles.

Spread ricotta mixture over noodles; pour in ¾ cup of sauce. Sprinkle with 1 c of the mozzarella cheese; top with 3 noodles. Spread remaining crab meat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.

Bake 40-45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 Tbsp parsley, if desired.