Update my dinner status, I'm making this tonight.
45 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 12 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350°F
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 aluminun foil. Bake 35-40 minutes.
