Title: Seafood Lasagna #2
Categories: Pasta
Yield: 8 Servings
| 1/2 | c | Butter |
| 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 2 | c | Garlic; crushed |
| 2 | c | Milk |
| 2 | c | Chicken broth |
| 1/4 | ts | Pepper |
| 1 | ts | Basil |
| 2 | c | Mozzarella cheese; shredded |
| 1/2 | c | Green onions; chopped |
| 15 | | Lasagna noodles; uncooked |
| 1 | c | Cottage cheese; small curd |
| 2/3 | c | Cooked shrimp cut bite size |
| 2/3 | c | Cooked bay scallops bite siz |
| 2/3 | c | Crabmeat cut bite size |
| 1/3 | c | Dry white wine |
Date: Thu, 28 Mar 1996 16:44:30 +0000
From: "Mr. & Mrs. Pro and the crew" Heat butter in a
large saucepan over low heat until melted. Add garlic. Stir in flour and
salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in
milk, broth and white wine. Return to stove and heat to boiling, stirring
constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and
pepper. Cook over low heat until cheese is melted, stirring constantly.
Spread about 1-1/2 cups of the sauce in an ungreased 9X13 pan. Top with
UNCOOKED lasagna noodles, overlapping as needed. Spread the cheese over the
noodles. Spread with another 1-1/2 cups of sauce and then top with another
5 lasagna noodles. Spread seafood over this layer and top with another
1-1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all
of the remaining sauce. If desired, top with 1/2 cup grated parmesan
cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles
are tender. Let stand for 15 minutes before cutting. Hope you love this as
much as we do!!!
Patti Anderson, Prodigy Food & Wine Board
MM-RECIPES@IDISCOVER.NET
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