Seafood Lasagne

By MizMelly

Ingredients

• 8 oz canned mushrooms
• 1 Tblsp butter or margarine
• 1 16 oz can of spinach
• 1/2 of an 8 oz block of cream cheese, softened
• 8 oz medium shrimp, peeled and de-veined, OR 8 oz frozen peeled de-veined shrimp
• 8 oz fresh or frozen bay scallops
• 1 lb canned crabmeat
• 2 Tblsp olive oil
• 1 Tblsp dried basil
• 1 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 cp grated Parmesean cheese
• 1 - 2 Tblsp dry sherry
• 7 oz lasagna noodles, cooked & drained
• 4 cps shredded mozzarella cheese
• Bechamel Sauce

Details

Servings 12

Preparation

Step 1

FIRST, MAKE THE BECHAMEL SAUCE:
In a medium saucepan--
1. Melt 1/3 cp butter or margarine over medium heat.
2. Stir in 1/3 cp all-purpose flour, 1/2 tsp salt, and
1/8 tsp white pepper
3. Add 3 cps milk all at once to the saucepan
4. Cook and stir the sauce mixture until thickened and
bubbly.
5. Then cook and stir the mixture for 1 minute more.
6. Set aside

TO MAKE THE SPINACH SAUCE:
1. Melt the cream cheese (1/2 8 oz block)
2. Fold the can of spinach into the cream cheese
3. Set aside

TO MAKE THE LASAGNE:
1. Thaw and drain the seafood & set aside
2. Heat the olive oil and stir in basil, oregano, salt &
pepper; reduce heat to low
3. Add 1 1/2 cps of the Bechamel Sauce, the
parmesan cheese & sherry.
4. Fold in cooked shrimp and scallops.
5. Remove from heat.
6. Boil the lasagne noodles in hot water with a tsp of
olive oil in it until tender.

TO ASSEMBLE THE LASAGNE:
1. Spread 1/2 cp of Bechamel Sauce in the bottom of
a greased 13 x 9 inch baking dish.
2. Arrange 3 lasagne noodles over the sauce, side-by-
side
3. Spread the shrimp scallop sauce combo over the
noodles
4. Top with 1/3 of the mozzarella cheese
5. Top with 3 more lasagne noodles, side-by-side
6. Top those with the spinach mix
7. Top the spinach mix with another 1/3 of the
mozzarella cheese, the crab meat, and the
mushrooms
8. Top with the remaining lasagne noodles.
9. Spread the remaining Bechamel Sauce over the last
layer of noodles.
10. Cover the baking dish with aluminum foil

TO BAKE THE LASAGNE:
1. Bake at 350 degrees for 30 minutes
2. Remove the foil
3. Sprinkle with the remaining 1/3 of mozzarella
4. Bake uncovered for 15 more minutes or until
heated all the way through
5. Let the mixture stand for 10 - 15 minutes before
serving