Seafood Lasagna

By dette

Chock-full of shimp, scallop and crab meat, this creamy lasagna is a dream come true for seafood lovers.

Ingredients

• 1 c. onion, chopped
• 5 large cloves garlic, divided
• 1/4 c. butter, divided
• 3 T. all-purpose flour
• 1/4 t. salt
• 1/2 t. pepper
• 3 c. milk
• 8 oz pkg cream cheese, cut into cubes
• 1 c. grated parmesan cheese, divided
• 1/2 lb. medium shrimp, peeled, cleaned and cooked
• 8 oz bay scallops, cooked
• 16 oz pkg frozen cut-leaf spinach
• 1 lb mushrooms, chopped
• 1 T. olive oil
• 18 lasagna noodles, cooked in slated water.
• 1 lb crab meat
• 4 c. shredded mozzarella cheese

Preparation

Step 1

Saute onion and 3 cloves garlic in 3 tablespoons butter in a 3 qt. saucepan over medium ehat until tender. Whisk inflour,salt and pepper until smooth. Gradually whisk in milk. Cook, shisking constatnly, until thickened and smooth. Whisk in cream cheese and 1/2 c. parmsan cheese until cream cheese melts and sauce is smooth. Reserve one cup sauce. Stir shrimp and scallops in remaining sauce; set aside.
Prepare spinach according to package directions. Saute mushrooms and remaining 2 cloves garlic in remaining one Tablespoon butter and olive oil until tender. Stir in spinach; drain.
Spread reserve one cup sauce in a thin layer on the bottom of a lightlyt greased 15" x 10" lasagna dish. Layer 6 lasagna noodles over sauce. Spread one-third of seafood sauce over noodles; top with half of spinach mixutre, half of crab and one cupop mozzarella cheese. Repeat layers. Layer remaining 6 noodles and remaining one-third of sefood sauce ocver mozzarella cheese. Top with remaining 1;2 c. parmsean cheese and remaining 2 cl mozzarella cheese. Bake, uncovered, at 350 degerese for 40 mintues or until bubbly. Let stand 10 minutes before serving