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.
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
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