Creamy Seafood Lasagna

 


Ingredients

  • 1/4
    cup Gold Medal™ all-purpose flour
  • 9
    uncooked lasagna noodles
  • 1/4
    cup butter or margarine
  • 1
    medium onion, finely chopped (1/2 cup)
  • 2
    cloves garlic, finely chopped
  • 2
    cups half-and-half
  • 1
    cup Progresso™ chicken broth (from 32-oz carton)
  • 1/3
    cup dry sherry or chicken broth
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    egg, slightly beaten
  • 1/2
    cup grated Parmesan cheese
  • 1
    container (15 oz) ricotta cheese
  • 1/4
    cup chopped fresh parsley
  • 2
    packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
  • 2
    packages (4 oz each) frozen cooked salad shrimp, thawed, drained
  • 3
    cups shredded mozzarella cheese (12 oz)
  • 1
    tablespoon chopped fresh parsley, if desired

Steps

1 Heat oven to 350°F. Cook noodles as directed on package.

2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.

3 In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.

4 Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.

5 Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

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