From the Sun-Herald Cooks Exchange: Saute vegetables in olive oil until tender. Add the flour and stir well to completely coat the vegetables. Add 1 quart of the half-and-half and stir until bubbly. Add the second quart and heat until it simmers. Add the seasonings and set aside until it cools. Crumble the snapper fillet and blend with the shrimp and crabmeat, seasoning to taste. In a large casserole dish, layer lasagna noodles with the sauteed vegetables and seafood, adding equal amounts of mozzarella and Cheddar cheeses. Bake in oven at 375 degrees for 30 minutes or until bubbly. Serves 6 to 8. Posted to CHILE-HEADS DIGEST by Judy Howle
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|Serving Size: 1 Serving (15773g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 14137 (74%)|
|Amt Per Serving||% DV|
|Total Fat 1570.8g||2094 %|
|Saturated Fat 972g||4860 %|
|Monounsaturated Fat 455.7g|
|Polyunsanturated Fat 60.8g|
|Cholesterol 5189mg||1597 %|
|Sodium 6458.6mg||223 %|
|Potassium 18944mg||499 %|
|Total Carbohydrate 815g||240 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 805.1g|
|Protein 473.3g||676 %|
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Calories per serving: 18982
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