Seafood Lasagna

As mentioned before, hubby’s favorite food is pasta. Any kind really. And it’s turning out to be our son’s favorite food too. 9 months old and already a pasta addict. Both of my boys loved this recipe. And I loved it because it was extremely easy. Don’t be fooled by the word “lasagna” in the title. This takes 1/2 the time of a regular meat lasagna, because you don’t have to spend 45 minutes simmering a sauce. The sauce is a simple white sauce (a roux with butter and flour, with milk and Parmesan cheese added).

I would have done homemade lasagna sheets, but I was pressed for time. Next time I definitely will, because homemade pasta makes everything better! Served this with a simple fresh tomato salad. Yum!

Recipe courtesy of allrecipes.com.

Print Recipe

Seafood Lasagna

Servings: 4 servings

Author: The Gourmet Housewife

Ingredients

• 1 8 ounce package lasagna noodles
• 1 cup cooked small shrimp cocktail or salad
• 1 cup fresh crab meat
• 1 1/2 tbsp butter
• 1 1/2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1/2 cup freshly grated Parmesan cheese
• 2 1/2 cups shredded mozzarella cheese

Instructions

• Cook lasagna noodles in a large pot of boiling salted water*
• (see footnote below about salting pasta water)
• until al dente. Drain well.
• Preheat oven to 350°F. Lightly grease an 8-inch square pan.
• In a medium-sized saucepan over medium heat melt butter, stir in flour to form a roux, and let flour brown slightly. Gradually whisk in milk, stirring constantly until sauce thickens. Add the Parmesan cheese to the sauce and stir well.
• Spread a thin layer of white sauce into prepared pan, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1/2 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese.
• Bake for 45 minutes or until top is brown.