Lasagna >
| | Seafood Lasagna 2
1/2 cup of frozen, peeled, cooked shrimp or one 4 ounce can of shrimp, drained
one 8 ounce package chunk style imitation crabmeat
two 14 1/2 ounce cans of stewed tomatoes, cut up
1/2 cup of sliced fresh mushrooms
1/2 teaspoon of onion powder
1/2 teaspoon of dried oregano, crushed
a dash of salt
a dash of pepper
3 tablespoons of margarine or butter
3 tablespoons of all purpose flour
1 3/4 cups of milk
1 cup of shredded Swiss cheese (4 ounces)
1/4 cup of dry white wine
8 packages dried lasagna noodles, cooked and drained
1/4 cup of grated Romano or Parmesan cheese
Fresh oregano, optional
Thaw shrimp, if frozen. If necessary, cut crabmeat into bite size pieces. Rinse shrimp and crabmeat, pat dry with paper towels. Set aside.
For shrimp sauce, in a medium saucepan combine undrained tomatoes, mushrooms, onion powder, dried oregano, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, about 20 minutes or till mixture is thickened. Remove from heat. Stir in shrimp. Set aside.
For cheese sauce, in a medium saucepan melt the margarine or butter over medium heat. Stir in flour. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add Swiss cheese, stirring till melted. Stir in crabmeat and wine.
In a 11x7x1 1/2 inch baking dish layer half of the shrimp sauce, half of the lasagna noodles, and half of the cheese sauce. Repeat layers. Sprinkle with Romano or Parmesan cheese. Bake, uncovered in a 350ºF. oven for 25 minutes or till heated through. Let stand for 15 minutes before serving. If desired, garnish with fresh oregano. Makes 5 to 8 servings |
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