Friday, November 7, 2014

Seafood Lasagna for Fish Friday

We stayed up until 2:30 am this morning, visiting and catching up on the last two months of our lives with Jen and Randy.  Slept for a few hours and then Frank made us Blueberry Pancakes for breakfast before Jen, Lil and I went shopping for some last minute scrapbooking supplies.  We also stopped to see Mom while we were out.  She had just gotten back from a field trip.  They had gone shopping and to McDonalds for lunch and when we got there she was napping on the couch in her "living room".

When we got home, I took a quick nap before getting dinner in the oven and the table set for the whole gang arrived for dinner.  I made up a couple of pans of Lasagna, my original recipe and then a Seafood Lasagna for Fish Friday, this morning before we left.  So all I had to do was throw it in the oven, throw together a salad and make up some garlic bread...voila....dinner was served.


Seafood Lasagna

1/2 c. butter
1/2 c. flour
2 c. milk
2 c. chicken broth
2 c. shredded mozzarella cheese
salt and pepper to taste
1 t. nutmeg
1 t. Italian herbs
2 T. capers
1 can fancy jumbo lump crabmeat, drained and any cartilage removed
1 small bag frozen cooked salad shrimp, defrosted
1 c. ricotta cheese
1 egg
Parmesan Cheese
8 no boil Lasagna Noodles

In a large skillet melt butter over med heat, stir in flour and cook until bubbly.  Add milk and chicken broth.  Cook and stir for a few minutes until thickened and smooth.  Add cheese, seasonings and capers, stirring until cheese is melted.  Remove from heat.

Combine the ricotta, egg and crabmeat.  Place a small amount of the cream sauce  on the bottom of an 8x8 baking pan.  Place two lasagna noodles on top of the sauce.  Add a layer using 1/3 of the ricotta mixture.  Sprinkle with 1/3 of the shrimp and cover with 1/4 of the cream sauce.  Repeat twice more and then top with last 2 remaining lasagna noodles and the remaining cream sauce.  Sprinkle with Parmesan Cheese and bake in a 350* oven for 45 minutes to an hour, until hot and bubbly and starting to brown on top.  Let stand for 10 minutes before cutting and serving.  Print Recipe


2 comments:

  1. That looks delicious! I say that a lot, don't I?

    ReplyDelete
    Replies
    1. It is always nice to hear Paula and I am always happy that you stop by each day.

      Delete

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