Seafood Lasagna

By rossboys

from The Angel Craved Lobster by Shirley Jump

Ingredients

• 2 Tbsp olive oil
• 1 sm onion, diced
• 1 clove garlic, minced
• 1/2 cup fresh mushrooms, sliced
• 2 14 1/2 oz cans stewed tomatoes, cut up
• 1/2 tsp dried oregano
• 1 Tbsp tomato paste
• Dash salt and pepper
• 1/2 cup peeled, cooked shrimp
• 8 oz crabmeat
• 1/2 lb scallops, sliced
• 3 Tbsp butter
• 3 Tbsp flour
• 1 3/4 cups milk
• 1 cup shredded mozzarella cheese
• 1/4 cup dry white wine
• 8 oz lasagna noodles, cooked & drained
• 1/4 cup grated Parmigiano Reggiano

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 deg.

Saute the onion and garlic in the olive oil, then add the mushrooms. Cook until onions are done. Add the tomatoes, spices and paste. Simmer for 20 minutes, then stir in the seafood and remove from the heat.

In another saucepan, melt the butter, then add the flour. Stir in the milk a little at a time with a whisk, cooking until it's thick and bubbly. Add the mozzarella and stir until ti's melted. Add the wine.

Layer one sauce, then the other on the lasagna noodles, repeating one more time. Top with the Parmigiano. Then bake it uncovered for half an hour.