Sea Food Lasagna Recipe
In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside.
In a large skillet, saute the mushrooms, onion in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted.
In a greased shallow 4-qt. baking dish, layer three noodles, spinach, a third of the ricotta mixture, 1-1/3 cups mozzarella cheese and a third of the mushroom sauce. Top with three noodles, crab mixture, a third of the ricotta mixture, 1-1/3 cups mozzarella cheese, a third of the mushroom sauce and remaining noodles. Top with broccoli and the remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan.
Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 12 servings.
Nutritional Facts 1 serving (1 each) equals 438 calories, 23 g fat (14 g saturated fat), 147 mg cholesterol, 511 mg sodium, 29 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Seafood Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p65
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside.
In a large skillet, saute the mushrooms, onion in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted.
In a greased shallow 4-qt. baking dish, layer three noodles, spinach, a third of the ricotta mixture, 1-1/3 cups mozzarella cheese and a third of the mushroom sauce. Top with three noodles, crab mixture, a third of the ricotta mixture, 1-1/3 cups mozzarella cheese, a third of the mushroom sauce and remaining noodles. Top with broccoli and the remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan.
Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 12 servings.
Nutritional Facts 1 serving (1 each) equals 438 calories, 23 g fat (14 g saturated fat), 147 mg cholesterol, 511 mg sodium, 29 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Seafood Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p65
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
Sea Food Lasagna
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