Creamy Seafood Lasagna

Ingredients:

1/4 cup all-purpose flour

9 uncooked lasagna noodles

1/4 cup butter or margarine

1 medium onion, finely chopped (1/2 cup)

2 cloves garlic, finely chopped

2 cups half-and-half

1 cup chicken broth 

1/3 cup dry sherry or chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, slightly beaten

1/2 cup grated Parmesan cheese

1 container (15 oz) ricotta cheese

1/4 cup chopped fresh parsley

16 oz imitation crabmeat, chopped

8 oz frozen cooked salad shrimp, thawed, drained

3 cups shredded mozzarella cheese

1 tablespoon chopped fresh parsley

Directions:

Heat oven to 350°F. Cook noodles as directed on package.

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.

In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.

Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.

Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Recipe shared from: http://www.bettycrocker.com/recipes/creamy-seafood-lasagna/fb2f7aeb-fba2-47b0-85d8-b5b08d9d78f6