December 11, 2010

Alaska Seafood Lasagna

   2/3 cup Alaska Shrimp, cut into bite size
   2/3 cup Alaska Scallops, cut into bite size
   2/3 cup Alaska King Crab meat, cut into bite size
   15 Lasagna Noodles, uncooked
   1/2 cup Butter
   1/2 cup Flour
   1/2 tsp Salt
   2 cloves Garlic, crushed
   2 cup Milk
   2 cup Chicken Broth
   1/4 tsp Pepper
   1 tsp Basil
   2 cup Mozzarella Cheese, shredded
   1/2 cup Green Onions, chopped
   15 Lasagna Noodles, uncooked
   1 cup Cottage Cheese, small curd
   2/3 cup cooked Alaska Shrimp, cut bite size
   2/3 cup cooked Alaska Scallops, bite size
   2/3 cup Alaska King Crab meat, cut bite size
   1/3 cup dry White Wine

Directions
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 9" x 13" 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 350F for 35 to 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Yields 8 large seafood lasagna servings.


found on:fishex

1 comment:

lasagna said...

This lasagna recipe definitely sounds really good. It'll be the perfect choice to cook when you want to have a breather from all the meat stuff. My family are meat lovers, beef lasagna is their favorite, I think it'll be great to let them feast once in a while on seafood instead.