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

One year ago--Magnificent Beauty and Tasty Thursday