Alaska Seafood Lasagna
Tags: Dinner Pasta Seafood
Yield: 8
- 2/3 cup Alaska Shrimp, cut into bite size
- 2/3 cup Alaska Scallops, cut into bite size
- 2/3 cup Alaska King Crab meat, cut into bite size
- 15 Lasagna Noodles, uncooked
- 1/2 cup Butter
- 1/2 cup Flour
- 1/2 tsp Salt
- 2 cloves Garlic, crushed
- 2 cup Milk
- 2 cup Chicken Broth
- 1/4 tsp Pepper
- 1 tsp Basil
- 2 cup Mozzarella Cheese, shredded
- 15 Lasagna Noodles, uncooked
- 1 cup Cottage Cheese, small curd
- 1/3 cup dry White Wine
- Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt.
- Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine.
- Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese, onions, basil and pepper.
- Cook over low heat until cheese is melted, stirring constantly.
- Spread about 1 1/2 cups of the sauce in an ungreased 9" x 13" pan.
- Top with uncooked lasagna noodles, overlapping as needed.
- Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles.
- Spread seafood over this layer and top with another 1 1/2 cups of sauce.
- Cover with the last 5 lasagna noodles and top with all of the remaining sauce.
- If desired, top with 1/2 cup grated parmesan cheese.
- Bake, uncovered at 350F for 35 to 45 minutes or until the noodles are tender.
- Let stand for 15 minutes before cutting. Yields 8 large seafood lasagna servings.
