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| Seafood Lasagna
9 Lasagna noodles, cooked & drained
15 ounces of Ricotta cheese
1/2 cup of margarine
1/2 cup of flour
2 cloves Garlic, pressed
1/2 teaspoon of salt
2 cups of milk
2 cups of chicken broth
1/2 teaspoon of basil, crushed
1/4 teaspoon of black pepper
1/2 cup of chives, chopped
2 cups of Mozzarella, shredded
1 pound of Shrimp, cooked
1 package of Crab meat, chopped
4 cups of Mozzarella, shredded
1 piece Aluminum foil, sprayed, w/Non-Stick spray |
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Preheat oven to 350ºF. Boil the noodles until al dente. Drain and rinse. Set aside. Chop crab and mix with the shrimp. Set aside. In a large saucepan, add the butter, flour, salt and garlic. Heat until bubbles. Remove from heat. Stir in milk a little at a time. Stir in chicken broth. Bring to a boil and boil 1 minute. Remove from heat. Add basil, chives, black pepper and 2 cups Mozzarella cheese, stirring until smooth.
In a 9x12 casserole that has been sprayed with non-stick spray, spoon a thin layer of sauce in the bottom. Place 3 lasagna noodles. Spread 1/2 of the Ricotta cheese on the noodles. Layer with half of the meat, layer with sauce and top with more mozzarella cheese. Repeat layer. Top with the last 3 noodles and spread the remaining sauce on top. Sprinkle with more Mozzarella.
Cover with the aluminum foil. Bake 35-40 minutes. |
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