Seafood lasagna *** (dtcm33b)
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Seafood lasagna *** (dtcm33b)
  Seafood    Lasagna    Italian  
Last updated 6/12/2012 1:22:31 AM. Recipe ID 55179. Report a problem with this recipe.
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      Title: Seafood lasagna *** (dtcm33b)
 Categories: Main dish, Seafood, Italian
      Yield: 8 Servings
    1/2 c  Butter
    1/2 c  Flour
    1/2 ts Salt
      2 c  Garlic; crushed
      2 c  Milk
      2 c  Chicken broth
    1/4 ts Pepper
      1 ts Basil
      2 c  Mozzarella cheese; shredded
    1/2 c  Green onion; sliced
     15 ea Lasagna noodles; uncooked
      1 c  Cottage cheese; small curd
    2/3 c  Cooked shrimp \cut into bite
    2/3 c  Cooked bay scallops  /   siz
    2/3 c  Crabmeat            /
    1/3 c  Dry white wine
  This was originally posted 5/5 by Patti Anderson.
   I've just made it once, but we loved it and it will probably be a
  family favorite. Heat butter in a large saucepan over low heat until
  melted. Add garlic.
   Stir in flour and salt.  Cook, stirring constantly until bubbly.
  Remove from heat.  Stir in milk, broth and white wine. Return to
  stove and heat until boiling, stirring constantly. Boil for one
  minute. Stir in mozzarella, onions, basil and pepper.  Cook over low
  heat until cheese is melted, stirring constantly. Spread about 1 1/2
  cups of the sauce in an ungreased 9X13 pan.  Top with uncooked
  lasagna noodles, overlapping as needed.  Spread cottage cheese over
  the noodles. Spread with another 1 1/2 cups of sauce, and then with
  another 5 noodles. Top with seafood and another round of sauce.  Add
  last 5 noodles and top with all remaining sauce.  If desired top with
  1/2 cup grated parmesan cheese. Bake, uncovered, at 350 deg. for
  35-40 minutes or until the noodles are tender. Let stand for 15
  minutes before cutting. When I made this, I just used 1 cup each of
  shrimp and faux crab meat, and skipped the scallops.
   The "crab" was just fine.  I mashed the cottage cheese, since I
  don't like the texture of curds.  Next time I'll use ricotta. Make
  sure when you measure the last sauce that you leave at least 1 1/2
  cups for the top, so you don't have crispy noodle tips exposed.
    Also, we didn't want to overlap the noodles so much, so we just
  broke them to make a complete layer.
      Hope you like this as much as we did! FROM: HEIDI MCCULLOUGH

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Recipe ID 55179 (Apr 03, 2005)

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