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SEAFOOD LASAGNE 1 box lasagne noodles 8 green onions, coarsely chopped (use the tops too) 4 Tbsp. butter (for sauteing onions) 1/2 lb. fresh shrimp, peeled and deveined 1 Tbsp. Old Bay seasoning 1/2 lb. bay scallops 1 lb. crabmeat (remove shell shards) 1 lb. fresh mushrooms, thinly sliced 3/4 c. dry white wine (don't use anything that you wouldn't drink 32 oz. Ricotta cheese 2 large eggs 2 Tbsp. Romano or Parmesan cheese 4 Tbsp. butter (for making roux) 4 Tbsp. flour (for making roux) Cook noodles according to package directions, making sure that they are al dente (firm and slightly chewy). While noodles are cooking, melt butter and saute onions. Drain noodles and rinse in cold water. Keep in cold water until needed later. Boil or steam shrimp in water with Old Bay seasoning for about 3 minutes or until opaque. Drain shrimp, place in skillet with onion. Add scallops, crabmeat, mushrooms and wine. Cook at medium-low heat for 5 to 10 minutes until you have lots of liquid. While meat is cooking, beat eggs and Ricotta until blended. Add a touch of parsley for color, if desired. Drain seafood, making sure that you keep all the reserved liquid. Set both aside. Preheat oven to 350 degrees. Using a medium saucepan, prepare a white roux as follows: Melt butter in pan. Slowly add flour while stirring. Cook for 3 to 4 minutes. Roux should be just a shade or two browner than the butter. Using a wire whisk, add reserved seafood liquid slowly, while beating with the whisk. Keep beating, or lumps will form. Keep beating and cooking until a medium sauce forms. If it's lumpy, strain the sauce. Place a bit of sauce on the bottom of the pan. Grasp- ing a piece of lasagne at one end, draw out of water through two fingers of your other hand in order to "squeegee" off the water. Place 3 to 4 noodles in a flat layer over top of sauce in pan. Spoon about 1/3 of the seafood mixture on top of the noodles. Spread out evenly. Spoon about 1/3 of the cheese mixture on top of the seafood. Spread out evenly. Spoon some more sauce on top of the cheese. Spread out evenly. Continue building layers until you run out of space in the pan. End with a layer of noodles and pour remaining sauce on top, spreading it out evenly. Sprinkle Romano or Parmesan evenly over top of lasagna. Bake for 30 minutes. Serves 5 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |