 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I'm not one to cook things with a lot of ingredients or steps, but this sounds like it would be worth it! Real crabmeat can be used instead of imitation crabmeat if you prefer. From Betty Crocker Annual Recipes 2008. Ingredients:
9 uncooked lasagna noodles |
1/4 cup butter |
1 medium onion, finely chopped (1/2 cup) |
2 garlic cloves, freshly chopped |
1/4 cup all-purpose flour |
2 cups half-and-half |
1 cup chicken broth |
1/3 cup dry sherry or 1/3 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg, slightly beaten |
1/2 cup grated parmesan cheese |
1 (15 ounce) container ricotta cheese |
1/4 cup chopped fresh parsley |
2 (8 ounce) packages imitation crabmeat, chopped |
2 (4 ounce) packages frozen cooked baby shrimp, thawed and drained |
3 cups mozzarella cheese (12 ounces) |
1 tablespoon chopped fresh parsley, if desired |
Directions:
1. Heat oven to 350°. Cook noodles as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender.
3. Stir in flour; cook and stir until bubbly.
4. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
5. In medium bowl, mix egg, parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
6. Drain lasagna noodles.
7. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles.
8. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce.
9. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.
10. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce.
11. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.
12. Spread with remaining crabmeat, shrimp and sauce.
13. Sprinkle with remaining 1 cup mozzarella cheese.
14. Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley if desired.
|
|