Shrimp and Crab in a fettucini style sauce."I made this for a large family gathering along with a regular lasagna, the seafood one was almost completely gone. " - 5150gal
Yield: 12 Ready in 30 minutes
favorite of 142 people 44 people want to try
|9 Lasagna noodles; cooked & drained|
|1 15 ounceRicotta cheese|
|2 clovesGarlic; pressed|
|2 cupsChicken broth|
|1/2 teaspoonBasil; crushed|
|1/4 teaspoonBlack pepper|
|1/2 cupChives; chopped|
|2 cupsMozzarella; shredded|
|1 poundShrimp; cooked|
|1 packageCrab meat; chopped|
|4 cupsMozzarella; shredded|
|1 pieceAluminum foil, sprayed; w/Non-Stick spray|
Seafood Lasagna 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.
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