Seafood Lasagna Alfredo Recipe

Ingredients

• 2 cans (6 ounces each) lump crabmeat, drained
• 1 package (5 ounces) frozen cooked salad shrimp, thawed and patted dry
• 1 carton (15 ounces) ricotta cheese
• 2 eggs, lightly beaten
• 1 tablespoon Italian seasoning
• 1 pound sliced fresh mushrooms
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cans (12 ounces each) evaporated milk
• 1 cup milk
• 1 cup grated Parmesan cheese, divided
• Salt and pepper to taste
• 9 lasagna noodles, cooked and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 3 cups frozen chopped broccoli, thawed

Directions

• In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside.
• In a large skillet, saute the mushrooms, onion and garlic in butter until vegetables are tender. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted.
• In a greased shallow 4-qt. baking dish, layer three noodles, spinach, a third of the ricotta mixture, 1-1/3 cups mozzarella cheese and a third of the mushroom sauce. Top with three noodles, crab mixture, a third of the ricotta mixture, 1-1/3 cups mozzarella cheese, a third of the mushroom sauce and remaining noodles. Top with broccoli and the remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan.
• Bake, uncovered, at 350° for 45-55 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.

Seafood Lasagna Alfredo published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p65