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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Creamy bechamel sauce and succulent shrimp, oysters and crab combine in a lasagna that's fit for company fare! Originally from a 1982 Houston Home and Garden featuring an all-seafood Italian feast for Christmas Eve. Ingredients:
8 ounces lasagna noodles |
1 lb ricotta cheese |
3/4 cup chopped parsley |
salt and pepper |
1 dash tabasco sauce |
1 pinch nutmeg |
2 garlic cloves, minced |
4 eggs |
4 tablespoons flour |
4 tablespoons butter |
1 cup hot milk |
2 cups half-and-half |
1/3 cup grated parmesan cheese |
3/4 lb mozzarella cheese, grated |
1 lb shrimp, peeled, deveined and chopped |
10 ounces shucked oysters or 10 ounces clams |
8 ounces crabmeat |
Directions:
1. Cook lasagna according to package directions; drain and place in ice water, set aside.
2. Mix ricotta cheese, parsley, salt, pepper, Tabasco and eggs; set aside.
3. In a medium saucepan, make a light-colored roux with the flour and butter.
4. Add hot milk and half and half.
5. Cook over low heat for 5 minutes, stirring constantly.
6. Grease a 9x13-inch casserole dish.
7. Pat lasagna noodles with paper towels to remove excess moisture.
8. Cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.
9. Add 1/3 of the grated Parmesan and mozzarella.
10. Sprinkle 1/3 of shrimp, oysters and crab on top of that.
11. Cover with 1/3 of white sauce.
12. Repeat process, ending with a layer of noodles, sauce, seafood and cheeses.
13. Cover with foil and bake at 350° for 40 minutes, or until bubbly hot.
14. Remove foil for the last 10 minutes to lightly brown the top layer of cheese.
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