Seafood Lasagna

By cam_46

Ingredients

• 1/4 C all-purpose flour
• 9 lasagna noodles
• 1/4 C butter
• 1 med onion, finely chopped (1/2 C)
• 2 cloves garlic, finely chopped
• 2 C half/half
• 1 C chicken broth
• 1/3 C dry sherry
• 1/2 teas salt
• 1/4 teas pepper
• 1 egg, slightly beaten
• 1/2 C grated parmesan cheese
• 15 oz container ricotta cheese
• 1/4 C chopped fresh parsley
• 2 pkgs 8 oz ea salad style imitation crabmeat, thawed, drained & chopped
• 2 pkgs(4 oz ea) frozen cooked salad shrimp, thawed & drained
• 3 C shredded mozzarella cheese (12 oz)
• 1 TBL chopped fresh parsley, if desired

Details

Preparation time 20mins
Cooking time 80mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350. Cook noodles as per package directions.
Meanwhile, in 3 Quart saucepan, melt butter over medium heat. Add onion & garlic; cook 2-3 minutes, stirring occasionally till onion is crisp-tender. Stir in flour; cook & stir till bubbly. Gradually stir in half/half, broth, sherry, salt & pepper. Heat to boiling, stirring constantly. Boil & stir 1 minute. Remove from heat & set aside.
In medium bowl, mix egg, Parmesan cheese, ricotta cheese & 1/4 C parsley; set aside.
Drain noodles. In ungreased 9X13" glass baking dish, spread 3/4 C of the sauce. Top with 3 noodles. Spread half of the crabmeat & half of the shrimp over the noodles. spread with 3/4 C of the sauce. Sprinkle with 1 C of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 C of the sauce. Sprinkle with 1 C of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp & sauce. Sprinkle with remaining 1 C mozzarella cheese.
Bake 40-45 minutes or till cheese is light golden brown. Let stand 5 minutes before cutting. Sprinkle with 1 TBL parsely.