Seafood Lasagna
Makes 6 servings
1 clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1/8 teaspoon ground black pepper
1 cup milk
1 cup reduced-sodium chicken broth
10 ounces tiny cooked shrimp
1/2 pound cooked crab meat or imitation crab
1 cup ricotta cheese (8 ounces)
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 lasagna noodles, cooked, drained and cut in half
3/4 cup shredded parmesan cheese (3 ounces)
In a medium saucepan, cook garlic in butter over medium heat until soft,
about 1 minute, stirring occasionally. Remove from heat. Stir in flour,
Italian seasoning and pepper until smooth. Gradually stir in milk and broth
until smooth. Heat to a boil over medium heat, stirring frequently. Boil and
stir 1 minute. Remove from heat. Stir in shrimp and crab meat.
In a separate bowl, combine ricotta cheese, lemon zest and lemon juice.
Spread 1 cup of seafood sauce in bottom of 8- or 9-inch-square baking pan.
Layer 4 lasagna noodles over sauce. Top with 1/2 cup ricotta mixture,
one-third of remaining seafood sauce and 1/4 cup parmesan cheese.
Repeat layer with 3 lasagna noodles, 1/2 cup ricotta mixture, seafood sauce
and 1/4 cup parmesan cheese. Top with 3 remaining lasagna noodles and
seafood sauce. Cover with foil; bake at 375 degrees for 30 minutes. Uncover
and bake 10 minutes more. Sprinkle with remaining 1/4 cup parmesan cheese.
Let stand 10 minutes before serving.
Oregonian Feb. 4th, 2003
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