One of my all time favorite recipes is SEAFOOD LASAGNA. This recipe was given to me by a friend last year. It looked interesting and sounded delicious, so I tried it out. Since then, I have made this meal 5 or 6 times, and it is always a hit with guests.

PREP TIME is 20 minutes. START TO FINISH TIME is 1 hour, 20 minutes.

You will need:

9 uncooked lasagna noodles
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
1/4 cup flour
2 cups half and half
1 cup chicken broth
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 15 oz. container Ricotta cheese (or, if you prefer, dry-curd cottage 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, and drained
3 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley, if desired

1. Pre-heat your oven to 350 degrees.

2. Cook lasagna noodles as directed on the box.

3. Melt butter over medium heat in a 3-quart saucepan. Add garlic and onion, and cook 2 to 3 minutes, stirring occasionally, until the onion is crispy-tender. Add in the flour; cook and stir until bubbly. Slowly stir in the half-and-half, broth, sherry, salt and pepper. Bring to a boil, and stir constantly for 1 minute. Remove from heat and set aside.

4. Drain lasagna noodles. In an un-greased 13x9 inch 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, and 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; and 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. Pop it in the oven and bake for 40 to 45 minutes until cheese is a light golden brown. Let stand 15 or 20 minutes before cutting. Sprinkle with 1 tablespoon parsley.

This recipe makes about 8 dinner-size portions. It is perfect for a holiday potluck or winter evening. Leftovers will taste great the next day.

Learn more about this author, Valerie Ashton.
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