SUPER SEAFOOD LASAGNA ALFREDO

Super Seafood Lasagna Alfredo image

Provided by Debbie Sue

Categories Seafood

Time 45m

Number Of Ingredients 18

2 can(s) 6 oz. each, lump crab meat, drained
5 oz bag(s) cooked salad shrimp, thawed and patted dry
15 oz ricotta cheese
2 eggs, slightly beaten
1 Tbsp italian seasoning
1 lb sliced fresh mushrooms
1 large onion, chopped
2 clove garlic, minced
6 Tbsp butter
1/2 c flour
2 can(s) 12 ounces each, evaporated milk
1 c milk
1 c freshly grated parmesan cheese, divided
salt and pepper to taste
9 lasagna noodles, cooked and drained
10 oz package of frozen chopped spinach, thawed and squeezed dry
4 c freshly shredded mozzarella cheese
10 oz frozen chopped broccoli, thawed

Steps:

1. 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.
2. In a large skillet, saute the mushrooms, onion and garlic in butter until 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.
3. In a greased baking dish, layer three noodles, spinach, a third of the ricotta mixture, 1 1/3 cups of mozzarella cheese, and a third of mushroom sauce.
4. Top with three noodles, crab mixture, a third of the ricotta mixture, 1 1/3 cups of mozzarella cheese, a third of the mushroom sauce and remaining noodles.
5. Top with broccoli and the remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan.
6. Bake uncovered, at 350 degrees for 45 minutes, or until heated through. Let stand for 10 minutes before cutting.
7. This recipe is perfect for company because it can be assembled in advance.

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