Seafood Lasagna

Seafood lasagna - a twist on the classic beef lasagna. The seafood gives the meal a delightful subtleness than when accompanied by a glass of chilled white wine is hard to beat. Try it and you will see what I mean.

Prep Time 5

Cook Time 45

Total Time 1

Servings people

Ingredients

4 oz cream cheese
1 1/2 cups ricotta
1 cup mozzarella shredded
2 large scallions thinly sliced,
1/4 cup parsley chopped
3 tbsp butter
3 tbs all-purpose flour
1 3/4 cups milk
1/4 tsp dried oregano
1/4 cup dry white wine
3/4 lb shrimp peeled
1/2 lb crab meat
9 lasagne sheets cooked
1 cup parmesan
salt

Instructions

Blend the cream cheese and ricotta together in a mixing bowl.
4 oz cream cheese, 1 1/2 cups ricotta
Stir in the mozzarella, green onions, and parsley, and set aside.
1 cup mozzarella, 2 large scallions, 1/4 cup parsley
Heat the butter in a saucepan over moderate heat and cook the flour for 3 to 4 minutes.
3 tbsp butter, 3 tbs all-purpose flour
Stir in the milk and bring to a boil, stirring frequently.
1 3/4 cups milk
Remove from the heat and stir in the oregano, salt, pepper, wine, shrimp, and crab meat.
1/4 tsp dried oregano, 1/4 cup dry white wine, 3/4 lb shrimp, salt, 1/2 lb crab meat
Lay 3 noodles side by side in a 9x13-inch (23x33 cm) greased baking dish.
9 lasagne sheets
Top with one third of the cream cheese mixture and one third of the seafood sauce (it won't cover completely).
Repeat twice and top with the parmesan cheese.
1 cup parmesan
Bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes.
Let stand for 10 minutes before serving.

Nutrition