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Ingredients:
8 Tbsp. butter
8 Tbsp. all purpose flour
1 c. cream
1 c. milk
1 c. chicken broth
Salt and pepper to taste
Pinch of nutmeg
1 lb. lasagna, "no boil type"
10 oz. frozen spinach, thaw and drain on paper towels
16 oz. ricotta cheese
8 oz. mozzarella cheese
8 oz. provolone cheese
1 can sliced mushrooms
2 sliced onions
1/2 c. Parmesan cheese
1 tomato, cut and peeled
1 1/2 lb. seafood (shrimp, crabmeat)
Parsley and rosemary to taste
Method:
1. To make sauce, melt butter and add flour. Take it
off the burner, add cream, milk and broth. Put back on
burner. Stir constantly. When everything is mixed,
take it off the fire. Add salt, pepper and nutmeg.
2. To make lasagna, sauté onions and mushrooms in
butter and oil. Add spinach, tomato, parsley and
rosemary. Add seafood.
3. In a greased lasagna pan, pour some sauce, place
some lasagna, seafood, mozzarella, ricotta sauce,
provolone, and press it down before you begin second
layer. Follow same order as first layer, ending with
lasagna strips and sauce. Be sure to generously cover
with sauce.
4. Bake at 350 degrees for 35-40 minutes.
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