Seafood Lasagna Recipe


4 oz cream cheese 225 g

1 1/2 cups ricotta or cottage cheese 375 ml

1 cup mozzarella cheese 250 ml, shredded

2 large scallions thinly sliced,

1/4 cup fresh parsley 60 ml, chopped

3 tbsp butter 45 ml

3 tbs all-purpose flour 45 ml

1 3/4 cups milk 450 ml

1/4 tsp dried oregano 1 ml

Salt and freshly ground pepper to taste

1/4 cup dry white wine 60 ml

3/4 lb small shrimp peeled, 340 g

1/2 lb crab meat picked over, 225 g

9 lasagna noodle sheets cooked

1 cup Freshly grated Parmesan cheese 250 ml


Blend the cream cheese and ricotta together in a mixing bowl.

Stir in the mozzarella, green onions, and parsley, and set aside.

Heat the butter in a saucepan over moderate heat and cook the flour for 3 to 4 minutes.

Stir in the milk and bring to a boil, stirring frequently.

Remove from the heat and stir in the oregano, salt, pepper, wine, shrimp, and crab meat.

Lay 3 noodles side by side in a 9×13-inch (23×33 cm) greased baking dish.

Top with one-third of the cream cheese mixture and one-third of the seafood sauce (it won’t cover completely).

Repeat twice and top with the parmesan cheese.

Bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes.

Let stand for 10 minutes before serving.


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